Where my fellow cooks at???

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Godric
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Re: Where my fellow cooks at???

Post by Godric »

http://www.foodnetwork.com/recipes/anne ... index.html" onclick="window.open(this.href);return false;

Haven't had good clam chowder in a long time...
Shyster
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Re: Where my fellow cooks at???

Post by Shyster »

Godric wrote:tell him to hook me up, I'll gladly drive a couple hours down to SJ.
I may be mistaken, but my impression is that medical-MJ recommendations aren’t exactly difficult to obtain. Look at it this way: the clinic where he works (and many other clinics of that type) only charge if a recommendation is given. If not, then they make no money. How many people do you think they turn away?
Shyster
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Re: Where my fellow cooks at???

Post by Shyster »

Godric wrote:http://www.foodnetwork.com/recipes/anne ... index.html

Haven't had good clam chowder in a long time...
I am sure many New Englanders would want to burn me at the stake for saying so, but I prefer Manhattan-style clam chowder. I also add shrimp and scallops when I make it.
Godric
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Re: Where my fellow cooks at???

Post by Godric »

Shyster wrote:
Godric wrote:http://www.foodnetwork.com/recipes/anne ... index.html

Haven't had good clam chowder in a long time...
I am sure many New Englanders would want to burn me at the stake for saying so, but I prefer Manhattan-style clam chowder. I also add shrimp and scallops when I make it.
Your not talking about Clam chowder then, sounds like your talking about Cioppino. :thumb:

My mom makes that for Christmas every year... cost like 200$ to make a pot :lol: but its so good...
Shyster
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Re: Where my fellow cooks at???

Post by Shyster »

Godric wrote:Your not talking about Clam chowder then, sounds like your talking about Cioppino. :thumb:
It’s sort of the same thing, as Manhattan clam chowder has its origin in tomato-based Portuguese, Italian, and Spanish seafood stews like cioppino. Manhattan clam chowder is pretty much a cioppino with only clams.
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

I know that it's not food, but a drink instead, but it's delicious.

Apple Cider microwaved until hot (about 2 minutes for a mug full)
Add 2 tsp of cinnamon dolce syrup (described below)
Add caramel syrup, the ice cream topping stuff

Syrup:
1/2 cup of white sugar
1/2 cup of brown sugar
1 cup of water
2 tbsp of flour
1 tsp of vanilla extrac
1/2 tsp of ground cinnamon

mix all together with a whisk, bring to a boil while stirring, allow to boil until thick and syrupy and then cool.

great stuff for fall weather.
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Re: Where my fellow cooks at???

Post by FreeCandy44 »

That sounds amazing count. :)
mac5155
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Re: Where my fellow cooks at???

Post by mac5155 »

Even better with a shot of moonshine in it :pop:
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

i put some bourbon in mine...
canaan
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Re: Where my fellow cooks at???

Post by canaan »

mac5155 wrote:Even better with a shot of moonshine in it :pop:
priorities. this man has them.
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

when did the political thread turn into the cooking thread?
columbia
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Re: Where my fellow cooks at???

Post by columbia »

Would you care to discuss the politics of genetically modified corn here?
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

no... i'm not allowed to talk politics on this board, remember? I can't be trusted...
columbia
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Re: Where my fellow cooks at???

Post by columbia »

Homemade Soft Pretzels
http://ruhlman.com/2012/10/oktoberfest- ... w-to-make/" onclick="window.open(this.href);return false;

#c2i
blackjack68
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Re: Where my fellow cooks at???

Post by blackjack68 »

Cooler weather brought on Chili and Soup weekend. Prizewinning beef and pork chili, no beans on Sunday. Potato Leek soup yesterday.

Mmmm.
mac5155
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Re: Where my fellow cooks at???

Post by mac5155 »

columbia wrote:Homemade Soft Pretzels
http://ruhlman.com/2012/10/oktoberfest- ... w-to-make/" onclick="window.open(this.href);return false;

#c2i
Lye? Really?

Drain cleaner!?
Kraftster
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Re: Where my fellow cooks at???

Post by Kraftster »

I made an amazing melt-your-face vegetarian chili two weekends ago. I think I'm going to make it again tonight.
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

mac5155 wrote:
columbia wrote:Homemade Soft Pretzels
http://ruhlman.com/2012/10/oktoberfest- ... w-to-make/" onclick="window.open(this.href);return false;

#c2i
Lye? Really?

Drain cleaner!?
that's how traditional pretzels are made. I just use baking soda (and a lot of it) in my water when I boil mine.
tifosi77
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Re: Where my fellow cooks at???

Post by tifosi77 »

Strozzapretti pasta, lobster mushrooms, oyster mushrooms, shrimp, shallots, garlic, fennel, cream, Gouda, Swiss, mascarpone, Parmigiano, butter-poached lobster, summer truffles.

Image
First time working with truffles.... dish tasted better than it looked.
columbia
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Re: Where my fellow cooks at???

Post by columbia »

I guess this complaint goes here...

So we're maybe 6 episodes in the last season of "No Reservations" and there has already been two, that were just rehashes of older scenes/venues. I turned last night's episode off after 30 seconds.

Lame.
tifosi77
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Re: Where my fellow cooks at???

Post by tifosi77 »

What was last night?
Willie Kool
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Re: Where my fellow cooks at???

Post by Willie Kool »

That's some fancy mac & cheese. :thumb:
columbia
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Re: Where my fellow cooks at???

Post by columbia »

tifosi77 wrote:What was last night?
"Seven deadly Sins"...just skip it.
Shyster
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Re: Where my fellow cooks at???

Post by Shyster »

tifosi77 wrote:Strozzapretti pasta, lobster mushrooms, oyster mushrooms, shrimp, shallots, garlic, fennel, cream, Gouda, Swiss, mascarpone, Parmigiano, butter-poached lobster, summer truffles.First time working with truffles.... dish tasted better than it looked.
tifosi copy popular menu style use no verbs conjunctions list ingredients only

:wink:
count2infinity
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Re: Where my fellow cooks at???

Post by count2infinity »

ground turkey made just like taco meat (salt, pepper, garlic powder, onion, cumin, cayenne, paprika, and crushed red pepper), and put into romaine hearts with some salsa and cheese on top. good stuff, man.