Where my fellow cooks at???

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mac5155
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Re: Where my fellow cooks at???

Post by mac5155 »

Made a 7-bone chuck roast yesterday that I butchered myself. Deeeelish
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Re: Where my fellow cooks at???

Post by BigMcK »

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.
So true.

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???

Post by columbia »

Flat iron steak tacos on the menu for tonight.
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Re: Where my fellow cooks at???

Post by count2infinity »

I've got flank steak marinating as we speak for fajitas tonight.
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Re: Where my fellow cooks at???

Post by columbia »

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.
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Re: Where my fellow cooks at???

Post by tifosi77 »

New cookbook alert: Manresa: An Edible Reflection, by Chef David Kinch
Image

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???

Post by columbia »

The Belgian white ale was a perfect complement.
Will do again.
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Re: Where my fellow cooks at???

Post by shmenguin »

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.
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Re: Where my fellow cooks at???

Post by columbia »

tifosi might want to take back his request for more photos in this thread.
tifosi77
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Re: Where my fellow cooks at???

Post by tifosi77 »

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???

Post by tifosi77 »

That said.....

Risotto of Fennel with Pancetta and Tomato Concentrato
Image
Image
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Re: Where my fellow cooks at???

Post by columbia »

Green chili cornbread + a mess of black & pinto beans.

Yum.
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Re: Where my fellow cooks at???

Post by tifosi77 »

Cod HM

Image

'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???

Post by mac5155 »

Wife cooked what she called tortilla soup. It was tasty but it was barely soup. More of a chili.
shmenguin
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Re: Where my fellow cooks at???

Post by shmenguin »

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???

Post by viva la ben »

Too salty?
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Re: Where my fellow cooks at???

Post by shmenguin »

viva la ben wrote:Too salty?
definitely not salty. i think it tasted like the alcohol in the bourbon didn't cook off.
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Re: Where my fellow cooks at???

Post by blackjack68 »

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???

Post by shmenguin »

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

Post by count2infinity »

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.
blackjack68
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Re: Where my fellow cooks at???

Post by blackjack68 »

Add some lime juice, you'll be good.
shmenguin
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Re: Where my fellow cooks at???

Post by shmenguin »

blackjack68 wrote:Add some lime juice, you'll be good.
i think i'll just add it to the garbage, along with my wild rice bug farm.
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Re: Where my fellow cooks at???

Post by blackjack68 »

Yummy. Throw the rice outside. Freeze those bugs to death and feed the birds.

Don;t let them survive in the trash.
shmenguin
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Re: Where my fellow cooks at???

Post by shmenguin »

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:
Image
...and since some people eat cicadas, this is cooking related.
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Re: Where my fellow cooks at???

Post by columbia »

Thanks for sharing.

What the hell is that, BTW?