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Where my fellow cooks at???
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Re: Where my fellow cooks at???
What do you do grind it up or something to dip it in?cheesesteakwithegg wrote:I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....
Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil
You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.
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Re: Where my fellow cooks at???
mac5155 wrote:cheesesteakwithegg wrote:I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....
Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil
You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.
What do you do grind it up or something to dip it in?
I never heard of it before, but it sounded interesting... so I looked up recipes and saw one that had a 5-star rating with almost 100 votes.
I'm going to try it for my next poker game... I'll let you know
http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???
mac5155 wrote:What do you do grind it up or something to dip it in?cheesesteakwithegg wrote:I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....
Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil
You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.
I've read this question about ten times....please reword.
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Re: Where my fellow cooks at???
Do you combine all ingredients and blend? I dont see how those ingredients make a "dippable" concoction.
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Re: Where my fellow cooks at???
Texas Hold'em?ExPatriatePen wrote:
I'm going to try it for my next poker game... I'll let you know
http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;
Whats the Buy' in
![Popcorn :pop:](./images/smilies/popcorn.gif)
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Re: Where my fellow cooks at???
Yes.. and it's only twenty bucks... but we have three tables to start so there's a $480 pot... not bad really, for a friendly game.Godric wrote:Texas Hold'em?ExPatriatePen wrote:
I'm going to try it for my next poker game... I'll let you know
http://www.foodnetwork.com/recipes/mary ... index.html" onclick="window.open(this.href);return false;
Whats the Buy' in
You play?
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Re: Where my fellow cooks at???
Does KGB Teddy eat Oreos?ExPatriatePen wrote:
Yes.. and it's only twenty bucks... but we have three tables to start so there's a $480 pot... not bad really, for a friendly game.
You play?
Yeah, I play
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Re: Where my fellow cooks at???
holy freaking huge picture.
so the menu changed a little... spicy creamed kale instead of creamed spinach. lots of red wine though ![Smile :)](./images/smilies/icon_smile.gif)
Spoiler:
![Smile :)](./images/smilies/icon_smile.gif)
Last edited by count2infinity on Sat Oct 29, 2011 9:20 pm, edited 1 time in total.
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Re: Where my fellow cooks at???
Mmmm. Candles out, bro
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Re: Where my fellow cooks at???
That's a porterhouse? It's covering like maybe 1/3- 1/4 of the plate.
You mus be tryin to be de soffest steak in dey dinner.
Also, Hoagie Dip is amazing.
You mus be tryin to be de soffest steak in dey dinner.
Also, Hoagie Dip is amazing.
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Re: Where my fellow cooks at???
Toronto games bring out all the romantics.canaan wrote:Mmmm. Candles out, bro
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Re: Where my fellow cooks at???
that's one porterhouse between the two plates.Ben Klingston wrote:That's a porterhouse? It's covering like maybe 1/3- 1/4 of the plate.
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Where are my fellow cooks?
Ate insanely good stew with bacon, ham, browned ground beef, potatoes, green beans, corn, and spinach in it. Yum.
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Re: Where my fellow cooks at???
The interwbz ads are really after me to buy this:
![Image](http://pagead2.googlesyndication.com/pagead/imgad?id=CICAgMDO7erDzAEQrAIY-gEyCMdO3e7eMkYN)
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Re: Where my fellow cooks at???
I made beef stew on Friday, it was delicious.columbia wrote:I'm about to start a beef stew (rump roast), that should be perfect by the time the puck drops in TOR.
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Re: Where my fellow cooks at???
OutofFoil needs to post his chili recipe here. It's awesome, best chili I've ever had.
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Re: Where my fellow cooks at???
Partaking in a 'Chopped' challenge at work, where I and the other cheffy dude are given random ingredients from which we much construct a single plate of food. We are given a week to turn in our recipes, or (if we're feeling bold) finished dishes.
My latest box: Prepared (i.e. Gerber's) mango baby food, tobacco, shark.
The ingredient that's giving me the most fits is the baby food. It's going to be hard to control as it's full of so many other components that can't really be taken away, only managed. So far the idea is to flambe some shōchū up to heat and flame it to cook out as much alcohol as possible, then whisk that into the baby food to thin it way out. Then I plan on re-thickening the sauce with an uni (sea urchin) emulsion and flavor that with some ginger and sriracha. If the uni doesn't work I'll try something simpler, like mustard and eliminate the ginger and sriracha . If the shōchū is a little anemic, I'll try whiskey (which might be a better foil for the tobacco, but I'm not sure I want to highlight that flavor as much as I want to allude to it). That will be the sauce for the fish..... perhaps also a poaching liquid for an additional component on the final plate (like a single rock shrimp or diver scallop).
Cooking the tobacco in any way is not an option. That means it is going to be used in some sort of infusion, like a marinade or perhaps an ice cream..... maybe a tobacco-scented fresh ricotta to serve as a filling for a couple small ravioli or agnolotti? At any rate, I'm only considering pure pipe tobacco.
The shark is interesting. I'm generally opposed to eating shark (nearly all species are massively overfished, and for no good reason), but threshers are still relatively plentiful in these waters and there isn't a real sharking industry in SoCal. So if I'm going to cook up some shark, Los Angeles thresher shark is about as ecologically safe as it gets. So... how to cook it? Smoking it with the tobacco is right out; too many toxins are released from tobacco when it's burned. So I need some kind of complementary preparation that will impart a smoky character without actually being smoked with the tobacco. I can smoke with wood chips or perhaps something a little more funky like spice seeds (fenugreek? star anise? cinnamon?). Otherwise, I'll grill it; thresher has a similar texture as swordfish, and lends itself to high direct heat cooking.
There will be a fresh mango salsa* topping the plate, along with a couple long chives.
* ib4 Geico jokes
My latest box: Prepared (i.e. Gerber's) mango baby food, tobacco, shark.
The ingredient that's giving me the most fits is the baby food. It's going to be hard to control as it's full of so many other components that can't really be taken away, only managed. So far the idea is to flambe some shōchū up to heat and flame it to cook out as much alcohol as possible, then whisk that into the baby food to thin it way out. Then I plan on re-thickening the sauce with an uni (sea urchin) emulsion and flavor that with some ginger and sriracha. If the uni doesn't work I'll try something simpler, like mustard and eliminate the ginger and sriracha . If the shōchū is a little anemic, I'll try whiskey (which might be a better foil for the tobacco, but I'm not sure I want to highlight that flavor as much as I want to allude to it). That will be the sauce for the fish..... perhaps also a poaching liquid for an additional component on the final plate (like a single rock shrimp or diver scallop).
Cooking the tobacco in any way is not an option. That means it is going to be used in some sort of infusion, like a marinade or perhaps an ice cream..... maybe a tobacco-scented fresh ricotta to serve as a filling for a couple small ravioli or agnolotti? At any rate, I'm only considering pure pipe tobacco.
The shark is interesting. I'm generally opposed to eating shark (nearly all species are massively overfished, and for no good reason), but threshers are still relatively plentiful in these waters and there isn't a real sharking industry in SoCal. So if I'm going to cook up some shark, Los Angeles thresher shark is about as ecologically safe as it gets. So... how to cook it? Smoking it with the tobacco is right out; too many toxins are released from tobacco when it's burned. So I need some kind of complementary preparation that will impart a smoky character without actually being smoked with the tobacco. I can smoke with wood chips or perhaps something a little more funky like spice seeds (fenugreek? star anise? cinnamon?). Otherwise, I'll grill it; thresher has a similar texture as swordfish, and lends itself to high direct heat cooking.
There will be a fresh mango salsa* topping the plate, along with a couple long chives.
* ib4 Geico jokes
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Re: Where my fellow cooks at???
the thought of cooking with tobacco makes me dry heave.
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Re: Where my fellow cooks at???
I'd probably fall off the wagon and buy a pack; and I do not want to ever do that again.the wicked child wrote:the thought of cooking with tobacco makes me dry heave.
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Re: Where my fellow cooks at???
Newport chicken in a light skoal cream sauce ftw.
Vomit.
Vomit.
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Re: Where my fellow cooks at???
Anyone watch Top Chef? Should I start a thread?
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Re: Where my fellow cooks at???
Always. columbia and I talked about it a bit in the TV Show thread, but I know at least one other frequent poster in this thread watches TC as well.jimjom wrote:Anyone watch Top Chef? Should I start a thread?
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Re: Where my fellow cooks at???
i watch top chef when i can... texas is coming on soon is it not?