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Old 02-24-2014, 01:36 PM   #7141
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Quote:
Originally Posted by Xaks View Post
I have to eat it in a big honkin' bowl like you see here 'cause its generally too wet for a sandwich type deployment the way I make it.

But hey, don't let me stop ya...have at it!
I may have to make it this week and see how things work out! mayb throw the sausage in my new cast iron and sear it just to help break the pan in!
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Old 02-24-2014, 01:47 PM   #7142
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You guys ever order food online?

I've been ordering "healthy" snacks from www.nuts.com lately.

I fell in love with sesame teriyaki almonds & cashews, and rosemary garlic almonds & pistacios.

Stuff like that seems hard to come by in the dez.
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Old 02-24-2014, 02:05 PM   #7143
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Quote:
Originally Posted by ryanjboutin View Post
You guys ever order food online?

I've been ordering "healthy" snacks from www.nuts.com lately.

I fell in love with sesame teriyaki almonds & cashews, and rosemary garlic almonds & pistacios.

Stuff like that seems hard to come by in the dez.
Never really order online, but I was enjoying these for about a year and now they don't carry them anywhere nearby.

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Old 02-24-2014, 02:07 PM   #7144
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Quote:
Originally Posted by LUSETACO View Post
Never really order online, but I was enjoying these for about a year and now they don't carry them anywhere nearby.

Remember when they used to dye them red? Wtf was that about?
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Old 02-24-2014, 02:23 PM   #7146
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Quote:
Originally Posted by LUSETACO View Post
Never really order online, but I was enjoying these for about a year and now they don't carry them anywhere nearby.

Planters has a sea salt and pepper one
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Old 02-24-2014, 02:33 PM   #7148
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I thought the planters was freaking loaded with pepper... to the point i could not eat them.
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Old 02-24-2014, 02:40 PM   #7149
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Quote:
Originally Posted by SR52012 View Post
I may have to make it this week and see how things work out! mayb throw the sausage in my new cast iron and sear it just to help break the pan in!
I always brown my meat either in a cast iron skillet or on the grill for a little bit before throwing it in the crock pot. It just add a little more flavor. Crock pot is convenient, but it tends to be a little bland.
My current clock pot has an aliminum insert, instead of the typical ceramic, so you can use that on the stove to brown the meat and then insert the whole thing in the crock without having to remove the meat, and still have all those juicy goodness in the bottom to cook through the whole meal.
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Old 02-24-2014, 02:43 PM   #7150
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I love my crock pot, we make pulld pork, mexican chicken, and a bunch of other stuff.
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Old 02-24-2014, 06:22 PM   #7151
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Quote:
Originally Posted by Boerseun View Post
I always brown my meat either in a cast iron skillet or on the grill for a little bit before throwing it in the crock pot. It just add a little more flavor. Crock pot is convenient, but it tends to be a little bland.
My current clock pot has an aliminum insert, instead of the typical ceramic, so you can use that on the stove to brown the meat and then insert the whole thing in the crock without having to remove the meat, and still have all those juicy goodness in the bottom to cook through the whole meal.
I often do too. I'll sear the pork tenderloin, like so...


before it goes in



To cook up nicely




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Old 02-24-2014, 06:44 PM   #7152
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^^

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Old 02-24-2014, 07:26 PM   #7153
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Quote:
Originally Posted by ryanjboutin View Post
You guys ever order food online?

I've been ordering "healthy" snacks from www.nuts.com lately.

I fell in love with sesame teriyaki almonds & cashews, and rosemary garlic almonds & pistacios.

Stuff like that seems hard to come by in the dez.
I haven't personally, and for one reason: As part of taking up cooking as a past-time, I've taken a strong belief that local, in season is almost always better for you and better tasting.

We spend about a third to a half of our food budget in any given time frame on locally grown, locally sold by local merchants, fresh food. Especially all the fruits and veggies, but also proteins ... buying from actual local farmers and butchers that are supplied by locals.

Farmers markets and buying direct from literal farmers' barns gives you amazing food if you can manage it. In a lot of urban areas, it isn't readily available. Thankfully, one of the few upsides to living where I do is 'fresh' imports from overseas at the ports AND halfway decent farms that grow almost anything you can imagine all year 'round.
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Old 02-25-2014, 03:17 AM   #7154
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Anybody cooking/grilling Flank Steak?

Flank steak marinaded KC Masterpiece Caribbean Jerk.
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Foodies BS Thread.-steak.jpg  
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Old 02-25-2014, 03:41 AM   #7155
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Quote:
Originally Posted by Lastplace View Post
Anybody cooking/grilling Flank Steak?

Flank steak marinaded KC Masterpiece Caribbean Jerk.
Looks good! I've been known to grill up a few myself.



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Old 02-25-2014, 05:52 AM   #7156
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Quote:
Originally Posted by Lastplace View Post
Anybody have a good recipe for crab cakes. I made some last night and they sucked. Ended up throwing them away.
Check out Clyde's restaurant crabcake recipe. I worked there years ago and even though it's 4 hours away and don't get there much,every time I go I order them. They are the best. I like to broil or bake them, don't like the fried as much. Let me know if you try to make them.


http://www.grouprecipes.com/14008/cl...the-tombs.html
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Old 02-25-2014, 08:49 AM   #7157
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Xaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shedXaks is one of the sharper tools in the shed
 
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I love flank steaks, but the price down here for them is *insane*.

It isn't uncommon to see them upwards of $6 a pound.

I won't pay that for them, I'm too cheap!
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Old 02-25-2014, 04:58 PM   #7159
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Seared snow goose with goat cheese and balsamic. Fail on the balsamic - since I didn't reduce it, it just ran down the plate and pooled. It's balsamic, but it pooled on the plate and looks like blood.
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Old 02-25-2014, 05:02 PM   #7160
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Quote:
Originally Posted by Lastplace View Post
Anybody have a good recipe for crab cakes. I made some last night and they sucked. Ended up throwing them away.
The best crab cakes I ever had were appetizers at the Capital Hilton in DC. They were piped onto the plate and cooked in situ, about as big around as a quarter. So amazing. Wish I could get the recipe.
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