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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Apr 7, 2014 at 1:38 PM
    #6581
    Xaks

    Xaks Cranky & often armed sysadmin

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    I'm NOT getting into the whole 'gas vs. charcoal' argument.

    That said, I have both for a reason. Yes, charcoal is superior flavor.

    BUT, during the week, after a 9 hour shift and 100 mile commute, I don't have time, daylight, or inclination to use charcoal and have my steak at 9PM. Gas grill during the week for these applications!
     
  2. Apr 7, 2014 at 2:41 PM
    #6582
    SR52012

    SR52012 Well-Known Member

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    Funny you say that... the wife has been wanting a gas grill so she can grill when im not home since she dosent know how to start charcoal... and my parents are giving me theirs that they dont use anymore.
     
  3. Apr 7, 2014 at 2:59 PM
    #6583
    krap22

    krap22 Well-Known Member

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    I have a gas grill and a charcoal smoker. I would love a charcoal grill, but i hate the time it takes to get it going.
     
  4. Apr 7, 2014 at 3:15 PM
    #6584
    LUSETACO

    LUSETACO Here for the Taco Pron

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    Dinner tonight, country fried pork chops, au gratin potatoes and roasted cauliflower.

    [​IMG]

    [​IMG]

    [​IMG]
     
  5. Apr 7, 2014 at 3:30 PM
    #6585
    SR52012

    SR52012 Well-Known Member

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    I see my au grutin patatos made you crave them huh??? Can you elab on them please?
     
  6. Apr 7, 2014 at 3:40 PM
    #6586
    Boerseun

    Boerseun Well-Known Member

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    ^^^^ Looks good Dennis.
     
  7. Apr 7, 2014 at 3:41 PM
    #6587
    LUSETACO

    LUSETACO Here for the Taco Pron

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    Pretty easy. Just make a bechamel sauce and add cheese. I used swiss and cheddar. Cut the potatoes thin, cover with cheese sauce then cover it and in the oven for a half an hour or so. Uncover and bake another 30 mins and done.
     
  8. Apr 8, 2014 at 6:15 AM
    #6588
    SR52012

    SR52012 Well-Known Member

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    Temp of oven??
     
  9. Apr 8, 2014 at 6:16 AM
    #6589
    SR52012

    SR52012 Well-Known Member

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    The chimney starters work great! I usually use one to start mine but i was cooking more so needed more then it holds... I should have used it and dumpd the started coals on the others to get them going but owell.
     
  10. Apr 8, 2014 at 6:24 AM
    #6590
    LUSETACO

    LUSETACO Here for the Taco Pron

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    I had it at 375*.
     
  11. Apr 8, 2014 at 6:45 AM
    #6591
    SR52012

    SR52012 Well-Known Member

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    Sounds good... i will have to try it, I am trying to talk the wife into letting me get the slicer/meat grinder attachements for the kitchen aid.
     
  12. Apr 8, 2014 at 7:53 AM
    #6592
    mjbtaco

    mjbtaco low and slow

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    yummay.

    [​IMG]
     
  13. Apr 8, 2014 at 8:03 AM
    #6593
    SR52012

    SR52012 Well-Known Member

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    ??? and what is this???
     
  14. Apr 8, 2014 at 8:21 AM
    #6594
    Xaks

    Xaks Cranky & often armed sysadmin

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    looks like brisket roast and kielbasa to me, damn fine eatin
     
  15. Apr 8, 2014 at 11:29 AM
    #6595
    LUSETACO

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  16. Apr 8, 2014 at 4:04 PM
    #6596
    LUSETACO

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  17. Apr 8, 2014 at 4:23 PM
    #6597
    SR52012

    SR52012 Well-Known Member

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    ^^Looks good man!

    Today is my friday... think i might make one of thoses deer roast finally!
     
  18. Apr 8, 2014 at 4:24 PM
    #6598
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Burgers on the. Grill :hungry:
     
  19. Apr 12, 2014 at 2:58 PM
    #6599
    Xaks

    Xaks Cranky & often armed sysadmin

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    So, I'm at the grocery store this morning, and while doin' my weekly shopping I come across a nice twofer sale they have going on. Now, while I prefer home-made stocks for cooking, I'll be the first to admit I use store-bought as well. I simply don't go through enough volume of carcasses to make enough stock/broth to use! So, I usually keep a couple handy. I'll use it for pan sauces and such and save homegrown stock for soups, usually.

    Anyhow, the Publix by me has a nice BOGO this week, so I picked up some. Along with the usual assortment, I found these on the shelf now, too.
    [​IMG]

    Now, my daughter is an asian nutjob that goes giddy-bonkers over anything chinese/japanese/korean/etc. So, for shits and grins, I grabbed one of the ' chinese hot and sour' ones to play with.

    I also found a couple of demo recipes on the Campbells web site. I spent a little time in the kitchen this afternoon futzing around, and here's what I ended up with!

    INGREDIENTS

    2 tablespoons oil. Light oil...saffron, sesame, peanut in a pinch will work I think, just need a fairly high smoke point
    1 lbish shrimp
    red pepper to taste
    ~2 cups broccoli florets
    medium red pepper, sliced into strips
    1.5 cups of the previously mentioned stock
    cornstarch

    rice as you like it

    I went with two cups of white rice, made with 4 cups of chicken broth and a tablespoon of butter. I *never* make rice with water any more, it's way too bland that way...

    IMG_20140412_163535_zpsbacdd7a6_43899e73eceacc33fe88c43982e0c4cfbaea415a.jpg

    Slice up the pepper, cut down the broccoli...

    IMG_20140412_162438_zpsb61cfae1_70da21943161634fe4cdf0d9f27a6fe4102d426f.jpg

    Now, one of the many ways I'm insane...I love broccoli stalks as a snack. Cut them thin across the grain of the stalk and they're sweet, tender and delicious.

    IMG_20140412_162519_zps22a2afa8_742507cf8e8bf5aef5fb4a515964bf4d064ca573.jpg

    Anyhow, back to the cooking! I got some oil nice and hot....medium high heat. I cheated a bit on the shrimp too, dicing them up a bit so they're easier to eat on a spoon.

    IMG_20140412_170112_zps6ea71651_96fcdca5b6213d0b203f8c1a232d7922c8482fe7.jpg

    Saute them for about 4 minutes, turning constantly and just brown up the outside if you're using cooked, like I am. Get them out of the pan.

    IMG_20140412_170733_zps9ad1e565_ad6826f2fa8801c92ed177a831780cc0ca5fc290.jpg

    Heat a bit more oil, no more than a tablespoon, and heat it up. Dump the broccoli and peppers in there, saute them about 5 minutes as well, get them soft and nummy.

    IMG_20140412_171049_zps1aab4561_ac6d24d5176d91dec97cad6cce8b715fa581a01a.jpg

    Dump in about 1.5 cups of the flavored broth. Also add in some heat...I used about a 1/4 tsp of the red pepper, because reasons. I brought this to a boil.

    Then I took about another quarter to a third cup of the broth and made a 2 tablespoon cornstarch slurry.

    Added that in, stir, cook at medium a couple-three minutes to cook the tastes together....

    [​IMG]

    Bam, done. Plate up!

    IMG_20140412_172401_zpsbb1c1f94_c78cc34f40f2c5dcdac3cb65a591607470813b3e.jpg

    Ended up with:

    [​IMG]

    Just enough red pepper to make the eyelids and upper lip sweat a tad. I'll add just a wee bit more stock next time, as I like saucey dishes. But, for 10 minutes prep and 20 minutes cook time on the rice (also, less than 10 minutes cooking for the rest)....I gotta admit, I was skeptical, but that flavored stock wasn't too salty and actually worked pretty darn well.

    EDITED to add: Handy tip. Buy big cartons of stock. Use what you want, then pour the rest of the carton into ice cube trays and freeze.

    [​IMG]

    I usually keep a ziplock of frozen beef and chicken cubes on hand at all times, it's great to store this way as it is good for months and you just grab a handful when needed. Just want a half-cup for a quick pan-sauce? A handful and 30 seconds in the microwave, bang. Deglaze and reduce. Otherwise, if you open the carton, you have maybe a week to use it up before it goes bad.
     
    Last edited: Apr 12, 2014
  20. Apr 12, 2014 at 4:09 PM
    #6600
    aficianado

    aficianado Well-Known Member

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    back to bone stock.
    Got another one. Super difficult hunt. Birds were much smarter.
    Had to tie fishing line to my decoy to give it movement.
     

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