Where my fellow cooks at???
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- NHL Healthy Scratch
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Re: Where my fellow cooks at???
Carrots, eh? Interesting. Does he cook the carrots in any way first? Roasting or even pan sauteing until soft will bring out a lot of sweetness in the carrots.
My go-to hot sauce is habaneros and [insert in-season fruit of choice], with largely the same flavor base as your brother's sauce. Ends up sort like runny Cream of Wheat, or you can strain it and have a pure liquid. (reserve the strained solids for a marinade) I favor mango and pineapple, but I'm thinking of trying it with papaya or guava. I wonder what it would be like with familiar fruit flavors, like strawberries or raspberries......
We're having a cookout in three weekends and I'm in planning mode. Good times.
My go-to hot sauce is habaneros and [insert in-season fruit of choice], with largely the same flavor base as your brother's sauce. Ends up sort like runny Cream of Wheat, or you can strain it and have a pure liquid. (reserve the strained solids for a marinade) I favor mango and pineapple, but I'm thinking of trying it with papaya or guava. I wonder what it would be like with familiar fruit flavors, like strawberries or raspberries......
We're having a cookout in three weekends and I'm in planning mode. Good times.
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Re: Where my fellow cooks at???
I found this recipe and the carrots are definitely cooked. That makes sense.
I can't vouch for it, but the general idea is there:
http://www.food.com/recipe/essential-ha ... uce-314616" onclick="window.open(this.href);return false;
Looking at the photos, it seems to be about the right thickness.
I can't vouch for it, but the general idea is there:
http://www.food.com/recipe/essential-ha ... uce-314616" onclick="window.open(this.href);return false;
Looking at the photos, it seems to be about the right thickness.
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- NHL Healthy Scratch
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Re: Where my fellow cooks at???
Veddy inkterestink.........
Methinks I will try adding some sauteed carrots the next time I make hot sauce. Or perhaps some other sweet veg that develops sweetness when cooked...... habanero-parsnip hot sauce, anyone?
Methinks I will try adding some sauteed carrots the next time I make hot sauce. Or perhaps some other sweet veg that develops sweetness when cooked...... habanero-parsnip hot sauce, anyone?
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Re: Where my fellow cooks at???
shafnutz05 wrote:columbia wrote:My Breville juicer arrived today.
apples
carrots
ginger
tomatoes
spinach
cale
cabbage
beets
cucumbers
celery
All on my shopping list after I leave work.
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Re: Where my fellow cooks at???
Taco night:
Chuck eye (poor man's rib eye) marinated in beer for 24 hours.
I sauteed the sliced steak in lime juice, with some added kosher salt, to a nice char
warm corn tortillas (doubled)
cilantro
onion
salsa
That's it. Delicious.
Chuck eye (poor man's rib eye) marinated in beer for 24 hours.
I sauteed the sliced steak in lime juice, with some added kosher salt, to a nice char
warm corn tortillas (doubled)
cilantro
onion
salsa
That's it. Delicious.
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Re: Where my fellow cooks at???
Anyone have any good recipes where you cook in beer?
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Re: Where my fellow cooks at???
See above.
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Re: Where my fellow cooks at???
When I cook beef short ribs, I usually braise them in stout.ExPatriatePen wrote:Anyone have any good recipes where you cook in beer?
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Re: Where my fellow cooks at???
That sounds good... I don't normally fry foods but I was thinking of doing french fried mushrooms and onion rings and I was looking for a Beer based entree to serve with it.
Short Ribs works!
Short Ribs works!
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Re: Where my fellow cooks at???
This is based off of a couple similar recipes I found online and tweaked to my liking.
Cheddar, Potato and Beer Soup
1/4 pound kielbasa sausage, finely chopped
1.5 tablespoons olive oil
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1.5 tablespoons minced garlic
1/4 cup all-purpose flour
3 cups Chicken Stock
1 cup beer (lagers seem to work best, but feel free to experiment here - just watch out for clashing flavors)
3/4 teaspoons chopped fresh thyme (or 1/4t dried)
2 potatoes, peeled, chopped per preference
1-1/2 cups grated Cheddar cheese
Cook the kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown
Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
Gradually whisk in the stock and the beer. Add the thyme and bring to a boil.
Add Potatoes and reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.
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One suggestion is that if you don't plan on eating all of the soup at once, I've found it better to only add cheese to the portion you are going to use immediately and then add cheese to the rest when you reheat it... makes it a lot easier to reheat.
Also, obviously not for the health nuts
Cheddar, Potato and Beer Soup
1/4 pound kielbasa sausage, finely chopped
1.5 tablespoons olive oil
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1.5 tablespoons minced garlic
1/4 cup all-purpose flour
3 cups Chicken Stock
1 cup beer (lagers seem to work best, but feel free to experiment here - just watch out for clashing flavors)
3/4 teaspoons chopped fresh thyme (or 1/4t dried)
2 potatoes, peeled, chopped per preference
1-1/2 cups grated Cheddar cheese
Cook the kielbasa in the olive oil in a large heavy soup pot over high heat until golden brown
Add the onions, salt, black pepper, and bay leaves and cook, stirring, until the onions are slightly caramelized
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
Gradually whisk in the stock and the beer. Add the thyme and bring to a boil.
Add Potatoes and reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 1 hour.
Add the cheese, a little at a time, stirring until nearly melted after each addition. Remove from the heat, taste, and adjust seasoning if necessary.
-----
One suggestion is that if you don't plan on eating all of the soup at once, I've found it better to only add cheese to the portion you are going to use immediately and then add cheese to the rest when you reheat it... makes it a lot easier to reheat.
Also, obviously not for the health nuts
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Re: Where my fellow cooks at???
did you pick it up and eat it as if it were a man burrito?mac5155 wrote:I got a pre made meatloaf from market district today. Wow, it was good
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Re: Where my fellow cooks at???
I did and the GF shrieked in horror as she knew what was upcanaan wrote:did you pick it up and eat it as if it were a man burrito?mac5155 wrote:I got a pre made meatloaf from market district today. Wow, it was good
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Re: Where my fellow cooks at???
Ooh, you can make it like a poutine but with no potatoes. Strain the braising liquid of its solids (mirepoix, herbs, etc), thicken it with a roux, shred the meat from the ribs, return the meat to the thickened sauce, dollop over the fried 'shrooms and rings.ExPatriatePen wrote:That sounds good... I don't normally fry foods but I was thinking of doing french fried mushrooms and onion rings and I was looking for a Beer based entree to serve with it.
Short Ribs works!
Heart attack on a plate..... but you will die well fed.
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Re: Where my fellow cooks at???
Speaking of braised beef short ribs........
Two years ago, I was hired to cook for a guy's mom's 65th birthday dinner. Just the guy and his wife, his brother and sister and their spouses and the mom. One of the dishes was these braised short ribs. I can't remember what the sauce is for the life of me, but the accoutrement on the ribs is a horseradish/parsley/lemon zest gremolata. If I can ever find this recipe, I'll share it.
And tonight's dinner:
Spaghetti e pesto Genovese. Light and simple, yet satisfying.
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Re: Where my fellow cooks at???
I'm going to try this out soonish....
http://ruhlman.com/2011/10/french-onion-soup-recipe/" onclick="window.open(this.href);return false;
http://ruhlman.com/2011/10/french-onion-soup-recipe/" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
that looks heavenly.
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Re: Where my fellow cooks at???
Pretty simple too....I love french onion soup, but I've had some pretty bad versions.
The Gruyere cheese - one of my favorites - seems pretty essential to this.
The Gruyere cheese - one of my favorites - seems pretty essential to this.
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Re: Where my fellow cooks at???
Trying my hand at making falafel for the first time tonight. Also made some persian salad to go with it.
Humus and tahini as well.
Humus and tahini as well.
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Re: Where my fellow cooks at???
Good luck, man....Falafel is a tough one, if you don't have a real deep fryer.PensFanInDC wrote:Trying my hand at making falafel for the first time tonight. Also made some persian salad to go with it.
Humus and tahini as well.
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Re: Where my fellow cooks at???
I ran out to the store an hour ago and bought a pre-made roasted chicken and a head of cauliflower which I steamed. I also made simple white rice and warmed up some Italian bread in the toaster oven.
Even though the meal was actually pretty tasty (considering) I feel dirty and lazy for not putting in more effort.
Am I still allowed to post in this thread?
Even though the meal was actually pretty tasty (considering) I feel dirty and lazy for not putting in more effort.
Am I still allowed to post in this thread?
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Re: Where my fellow cooks at???
tifosi77 puts us all to shame, so we're all just trying to make our way out of Wheeling to WBS.ExPatriatePen wrote:I ran out to the store an hour ago and bought a pre-made roasted chicken and a head of cauliflower which I steamed. I also made simple white rice and warmed up some bread in the toaster oven.
Even though the meal was actually pretty tasty (considering) I feel dirty and lazy for not putting in more effort.
Am I still allowed to post in this thread?
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Re: Where my fellow cooks at???
Excellent. This post was meant to draw you outcolumbia wrote:Good luck, man....Falafel is a tough one, if you don't have a real deep fryer.PensFanInDC wrote:Trying my hand at making falafel for the first time tonight. Also made some persian salad to go with it.
Humus and tahini as well.
I do not have a deep fryer so I am frying one side at a time. So far, so good.
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Re: Where my fellow cooks at???
Excellent. This post was meant to draw you outcolumbia wrote:Good luck, man....Falafel is a tough one, if you don't have a real deep fryer.PensFanInDC wrote:Trying my hand at making falafel for the first time tonight. Also made some persian salad to go with it.
Humus and tahini as well.
I do not have a deep fryer so I am frying one side at a time. So far, so good.
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Re: Where my fellow cooks at???
Excellent. This post was meant to draw you out
I do not have a deep fryer so I am frying one side at a time. So far, so good.
I do not have a deep fryer so I am frying one side at a time. So far, so good.