Where my fellow cooks at???
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Re: Where my fellow cooks at???
mmmmmmmmmmmmmmmmmm.... beercakes (pancakes made with beer)
also, made peirogis last night. made some regular ones and also some jalapeno/sausage ones.... both delicious.
also, made peirogis last night. made some regular ones and also some jalapeno/sausage ones.... both delicious.
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Re: Where my fellow cooks at???
brought a sandwich into work - roasted turkey breast, feta, red onion and arugula. yuppie sandwich is yuppie
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Re: Where my fellow cooks at???
Sounds good though.shmenguin wrote:brought a sandwich into work - roasted turkey breast, feta, red onion and arugula. yuppie sandwich is yuppie
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Re: Where my fellow cooks at???
LOLWUT how creative
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Re: Where my fellow cooks at???
Making a Lenten friendly brinner tonight: chocolate chip nutella waffles w raspberry syrup
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Re: Where my fellow cooks at???
Tuna patties last night FTW
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Re: Where my fellow cooks at???
I ate meat yesterday, see yinz in hell.
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Re: Where my fellow cooks at???
I had pierogis - with baconChefpatrick871 wrote:I ate meat yesterday, see yinz in hell.
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Re: Where my fellow cooks at???
Made the smothered pork chops... they are good, but I need to dial back the cayenne a touch next time... the heat was overtaking the flavor a bit.
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Re: Where my fellow cooks at???
I made them tonight as well, a few msgs on fb planted the seed haha, I cut the seasoned flour recipe in 1/2 since I cook for one (sad). I went to around 1/3 teaspoon of the cayenne. I think 1/2 would be better as this time it was slightly weaker, still tasty.the wicked child wrote:Made the smothered pork chops... they are good, but I need to dial back the cayenne a touch next time... the heat was overtaking the flavor a bit.
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Re: Where my fellow cooks at???
Pasta sauce on the stove now:
crushed tomatoes
tomato paste
sea salt
ground peppercorn medley
basil
rosemary
garlic
onions
calimata olives
roasted red peppers
button mushrooms
italian sausage
I forgot to get a green pepper at the store.
crushed tomatoes
tomato paste
sea salt
ground peppercorn medley
basil
rosemary
garlic
onions
calimata olives
roasted red peppers
button mushrooms
italian sausage
I forgot to get a green pepper at the store.
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Re: Where my fellow cooks at???
BTW, if any of you have an italian grandmother and want to share her tomato saauce recipe, please do.
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Re: Where my fellow cooks at???
Sounds like you've got it down, minus the rosemary. Never tried olives, and don't usually do mushrooms. Caramelize the onions / garlic in the sausage drippings then fry the paste. We also like to use country style ribs, they break down real nice in the sauce.
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Re: Where my fellow cooks at???
Mmmmmm....ribs in pasta sauce.
I'll have to try that.
I'll have to try that.
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Re: Where my fellow cooks at???
Mine won't give it up. My mom claims its about 4 different flavors of ragu and she throws a ton of meat (anything in the fridge bacon chicken pepperoni hamburg sausage steak) in it and simmers for 4-5 hours but I call BScolumbia wrote:BTW, if any of you have an italian grandmother and want to share her tomato saauce recipe, please do. :pop:
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Re: Where my fellow cooks at???
Do you roast the ribs beforehand?Willie Kool wrote:Sounds like you've got it down, minus the rosemary. Never tried olives, and don't usually do mushrooms. Caramelize the onions / garlic in the sausage drippings then fry the paste. We also like to use country style ribs, they break down real nice in the sauce.
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Re: Where my fellow cooks at???
I fry my sausage and meatballs in olive oil. If I'm adding ribs, I'll debone them, the country style only have a couple bones, and fry them a few minutes until crusted on all sides. Then into the sauce for a good 5 hour simmer. By the time it's done, they are mostly broken down. It's like fine shreds of pulled pork throughout the sauce. Really adds to the flavor and texture.columbia wrote:Do you roast the ribs beforehand?
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Re: Where my fellow cooks at???
I made some pulled pork chili a few weeks ago and it was really good.
The only trick was not eating too much of the cooked pork, before it went in the pot.
The only trick was not eating too much of the cooked pork, before it went in the pot.
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Re: Where my fellow cooks at???
I actually slow roasted a Boston Butt pork roast today and had pulled pork sandwiches.
I eat way too much pork
I eat way too much pork
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Re: Where my fellow cooks at???
since i have left over mashed potatoes going to make my families potato cakes. (this different type of potato cakes might be specific to where my family is from in Ireland)
Take left over mashed potatoes, and add flour until the potatoes don't really stick to your hands anymore. Then roll the potatoes out until they are about 5 mm thick. Cut into whatever shape you want, like triangles. Throw them in a pan coated in melted butter and brown on each side. You can add chives or onions if you want to the mashed potatoes before you roll them out.
Its extremely simple, but a wonderful thing to do with left over mashed potatoes. Goes great with a traditional Irish breakfast fry: sausages, black/white pudding, fried eggs, beans, and soda bread.
Take left over mashed potatoes, and add flour until the potatoes don't really stick to your hands anymore. Then roll the potatoes out until they are about 5 mm thick. Cut into whatever shape you want, like triangles. Throw them in a pan coated in melted butter and brown on each side. You can add chives or onions if you want to the mashed potatoes before you roll them out.
Its extremely simple, but a wonderful thing to do with left over mashed potatoes. Goes great with a traditional Irish breakfast fry: sausages, black/white pudding, fried eggs, beans, and soda bread.
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Re: Where my fellow cooks at???
Speaking of pork we had ribs and steak today. Nice easy meal really, full rack with some KC BBQ on it. Steaks I use a Weber Montreal steak marinade. Made some slaw with marzetti dressing and baked potatoes yum sauce
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Re: Where my fellow cooks at???
My grandma was from Ireland and taught me to make the same thing. Those are AWESOME! I'm really hungry for them now, I might have to whip some up tomorrow.obhave wrote:since i have left over mashed potatoes going to make my families potato cakes. (this different type of potato cakes might be specific to where my family is from in Ireland)
Take left over mashed potatoes, and add flour until the potatoes don't really stick to your hands anymore. Then roll the potatoes out until they are about 5 mm thick. Cut into whatever shape you want, like triangles. Throw them in a pan coated in melted butter and brown on each side. You can add chives or onions if you want to the mashed potatoes before you roll them out.
Its extremely simple, but a wonderful thing to do with left over mashed potatoes. Goes great with a traditional Irish breakfast fry: sausages, black/white pudding, fried eggs, beans, and soda bread.
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Re: Where my fellow cooks at???
Do you know what part she was from? I'm curious as to if where I'm from is similar.BadHands71 wrote:
My grandma was from Ireland and taught me to make the same thing. Those are AWESOME! I'm really hungry for them now, I might have to whip some up tomorrow.