Where my fellow cooks at???
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Re: Where my fellow cooks at???
Made a 7-bone chuck roast yesterday that I butchered myself. Deeeelish
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Re: Where my fellow cooks at???
So true.tifosi77 wrote:I LOVE 99 RANCH MARKET!!!!
However, if one were seeking to dispel certain...... stereotypes about the driving habits and savvy of a particular race of people, then the 99 Ranch parking lot is probably not the best place to go.
We were in the store for about an hour just looking at how many bottles of varying flavors of sauces and spices there are. We left with some fruit, plum wine and Ponzu(?) sauce. Really no need for the pig snout, calf stomach lining or salmon head for a Sunday dinner.
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Re: Where my fellow cooks at???
Flat iron steak tacos on the menu for tonight.
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Re: Where my fellow cooks at???
I've got flank steak marinating as we speak for fajitas tonight.
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Re: Where my fellow cooks at???
I'm going to do a cumin and s&p rub.
Sear it and about 4 minutes in a 500 degree oven.
I think that will work ok.
Sear it and about 4 minutes in a 500 degree oven.
I think that will work ok.
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Re: Where my fellow cooks at???
New cookbook alert: Manresa: An Edible Reflection, by Chef David Kinch
![Image](http://cdn.cstatic.net/images/gridfs/52669584f92ea124c502569e/manresa-cover.jpg)
Been waiting for this book for about four years now, and it has not disappointed. Manresa Restaurant is all about modernist, farm-focused cooking, and it probably ranks as one of the best three or four restaurants in the U.S. I think the only reason it got two Michelin stars is because it's in Los Gatos; this exact space in Napa would have easily garnered the full three stars. I have a buddy who went there a couple years ago and he said it was absolutely magical. Sadly, the book does not include the recipe for the complimentary after dinner mints that he said were like little crack bombs.
Very highly recommend this book.
![Image](http://cdn.cstatic.net/images/gridfs/52669584f92ea124c502569e/manresa-cover.jpg)
Been waiting for this book for about four years now, and it has not disappointed. Manresa Restaurant is all about modernist, farm-focused cooking, and it probably ranks as one of the best three or four restaurants in the U.S. I think the only reason it got two Michelin stars is because it's in Los Gatos; this exact space in Napa would have easily garnered the full three stars. I have a buddy who went there a couple years ago and he said it was absolutely magical. Sadly, the book does not include the recipe for the complimentary after dinner mints that he said were like little crack bombs.
Very highly recommend this book.
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Re: Where my fellow cooks at???
The Belgian white ale was a perfect complement.
Will do again.
Will do again.
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Re: Where my fellow cooks at???
Had some wild rice sitting in the pantry for a year or so. Took out the container today. Naturally there were probably hundreds of tiny bugs crawling around in the rice. Because that's what's supposed to happen.
Luckily, it was totally sealed so I don't have to worry about my other food, but still...completely nauseating.
Luckily, it was totally sealed so I don't have to worry about my other food, but still...completely nauseating.
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Re: Where my fellow cooks at???
tifosi might want to take back his request for more photos in this thread.
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Re: Where my fellow cooks at???
I harvested a fennel bulb from the garden last night...... many, many crawlies about......... yech.
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Re: Where my fellow cooks at???
That said.....
Risotto of Fennel with Pancetta and Tomato Concentrato
![Image](https://lh3.googleusercontent.com/-7gseDs63XcY/UuSSfVqhcbI/AAAAAAAAIPA/3bWwmdX8_do/s912/20140125_190524.jpg)
![Image](https://lh4.googleusercontent.com/-dqDLZxt-hoU/UuSSkTKuFjI/AAAAAAAAIO0/oA5FtP1NqPc/s912/20140125_190716.jpg)
Risotto of Fennel with Pancetta and Tomato Concentrato
![Image](https://lh3.googleusercontent.com/-7gseDs63XcY/UuSSfVqhcbI/AAAAAAAAIPA/3bWwmdX8_do/s912/20140125_190524.jpg)
![Image](https://lh4.googleusercontent.com/-dqDLZxt-hoU/UuSSkTKuFjI/AAAAAAAAIO0/oA5FtP1NqPc/s912/20140125_190716.jpg)
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Re: Where my fellow cooks at???
Green chili cornbread + a mess of black & pinto beans.
Yum.
Yum.
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Re: Where my fellow cooks at???
Cod HM
![Image](https://lh4.googleusercontent.com/-kozqHn46HtY/UudIL8vpzuI/AAAAAAAAIPU/MkynSD7FV88/s912/20140127_213342.jpg)
'HM' stands for 'hot mess'. I spent the better part of two days' worth of free time conceptualizing this dish, and when it came time to execute I did literally nothing right. So many basic errors in such a short period of time. Utterly remedial.
![Image](https://lh4.googleusercontent.com/-kozqHn46HtY/UudIL8vpzuI/AAAAAAAAIPU/MkynSD7FV88/s912/20140127_213342.jpg)
'HM' stands for 'hot mess'. I spent the better part of two days' worth of free time conceptualizing this dish, and when it came time to execute I did literally nothing right. So many basic errors in such a short period of time. Utterly remedial.
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Re: Where my fellow cooks at???
Wife cooked what she called tortilla soup. It was tasty but it was barely soup. More of a chili.
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Re: Where my fellow cooks at???
for the first time in my life, i cooked something that i was unwilling to eat. it made me nauseous to even bring the fork near my mouth. i don't know what happened...on paper, it looked like a winner. we got some random bourbon chicken recipe. you put chicken, bourbon, ketchup, rice vinegar, soy sauce, garlic, ginger and maybe a couple other things into a crockpot and let it go for 6-8 hours. it smelled awesome all day. i went to try it when it was done...and i wanted to puke.
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Re: Where my fellow cooks at???
Too salty?
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Re: Where my fellow cooks at???
definitely not salty. i think it tasted like the alcohol in the bourbon didn't cook off.viva la ben wrote:Too salty?
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Re: Where my fellow cooks at???
Not sure of the science, but if the lid is on the crock pot, wouldn't the alcohol just steam in vs. escaping as steam?
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Re: Where my fellow cooks at???
that's what i'm thinking - at least to some extent. while the ingredients seemed like a homerun, i was skeptical the whole time of the cooking method. the picture on the web site showed this thick, luxurious sauce, and i knew that wasn't going to happen from a slow cooker.blackjack68 wrote:Not sure of the science, but if the lid is on the crock pot, wouldn't the alcohol just steam in vs. escaping as steam?
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Re: Where my fellow cooks at???
maybe next time around, burn off the alcohol in the bourbon first and then add to the crock pot? I would imagine a good bit of the alcohol still cooked off considering the steam from the pot has to escape somehow, but it's very possible not as much cooked off as you may have wanted.
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Re: Where my fellow cooks at???
Add some lime juice, you'll be good.
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Re: Where my fellow cooks at???
i think i'll just add it to the garbage, along with my wild rice bug farm.blackjack68 wrote:Add some lime juice, you'll be good.
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Re: Where my fellow cooks at???
Yummy. Throw the rice outside. Freeze those bugs to death and feed the birds.
Don;t let them survive in the trash.
Don;t let them survive in the trash.
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Re: Where my fellow cooks at???
the bug farm is in the garage, still sealed in the container. i might want to break out my macro camera lens and get some crazy pictures before i toss it. though the last time i posted one of my bug shots, it didn't go over so well...
Spoiler:
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Re: Where my fellow cooks at???
Thanks for sharing.
What the hell is that, BTW?
What the hell is that, BTW?