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Foodies BS Thread.

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

  1. Feb 24, 2014 at 1:36 PM
    #7141
    SR52012

    SR52012 Well-Known Member

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    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!
     
  2. Feb 24, 2014 at 1:47 PM
    #7142
    ryanjboutin

    ryanjboutin [OP] Mob dirt parking lots.

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    Spacers. Spacers everywhere.
    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. :drool:

    Stuff like that seems hard to come by in the dez.
     
  3. Feb 24, 2014 at 2:05 PM
    #7143
    LUSETACO

    LUSETACO Central Scrutinizer

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    Never really order online, but I was enjoying these for about a year and now they don't carry them anywhere nearby. :mad:

    [​IMG]
     
  4. Feb 24, 2014 at 2:07 PM
    #7144
    ryanjboutin

    ryanjboutin [OP] Mob dirt parking lots.

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    Remember when they used to dye them red? Wtf was that about?
     
  5. Feb 24, 2014 at 2:19 PM
    #7145
    LUSETACO

    LUSETACO Central Scrutinizer

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    IDK? Red lips and fingers and that shit didn't come off!
     
  6. Feb 24, 2014 at 2:23 PM
    #7146
    SR52012

    SR52012 Well-Known Member

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    Planters has a sea salt and pepper one
     
  7. Feb 24, 2014 at 2:26 PM
    #7147
    LUSETACO

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    I tried the Planter's. OK at best. These are freaking delicious! :)
     
  8. Feb 24, 2014 at 2:33 PM
    #7148
    SR52012

    SR52012 Well-Known Member

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    I thought the planters was freaking loaded with pepper... to the point i could not eat them.
     
  9. Feb 24, 2014 at 2:40 PM
    #7149
    Boerseun

    Boerseun Well-Known Member

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    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.
     
    Last edited: Feb 24, 2014
  10. Feb 24, 2014 at 2:43 PM
    #7150
    SR52012

    SR52012 Well-Known Member

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    I love my crock pot, we make pulld pork, mexican chicken, and a bunch of other stuff.
     
  11. Feb 24, 2014 at 6:22 PM
    #7151
    Xaks

    Xaks Cranky & often armed sysadmin

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    I often do too. I'll sear the pork tenderloin, like so...
    [​IMG]

    before it goes in

    [​IMG]

    To cook up nicely

    [​IMG]


    [​IMG]
     
  12. Feb 24, 2014 at 6:44 PM
    #7152
    Boerseun

    Boerseun Well-Known Member

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  13. Feb 24, 2014 at 7:26 PM
    #7153
    Xaks

    Xaks Cranky & often armed sysadmin

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    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.
     
  14. Feb 25, 2014 at 3:17 AM
    #7154
    Lastplace

    Lastplace Well-Known Member

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    Anybody cooking/grilling Flank Steak?

    Flank steak marinaded KC Masterpiece Caribbean Jerk.

    Steak.jpg
     
  15. Feb 25, 2014 at 3:41 AM
    #7155
    LUSETACO

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    Looks good! I've been known to grill up a few myself.

    [​IMG]

    [​IMG]
     
  16. Feb 25, 2014 at 5:52 AM
    #7156
    toughtaco

    toughtaco Well-Known Member

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    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/clydes-crab-cakes-courtesy-of-the-tombs.html
     
  17. Feb 25, 2014 at 8:49 AM
    #7157
    Xaks

    Xaks Cranky & often armed sysadmin

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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!
     
  18. Feb 25, 2014 at 8:53 AM
    #7158
    toughtaco

    toughtaco Well-Known Member

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    ^^I have shel steaks now. I pan seared them, then sliced them against the grain at just above rare then threw them back into the pan with Soyaki. Really good and quick.
     
  19. Feb 25, 2014 at 4:58 PM
    #7159
    Polymerhead

    Polymerhead Well-Known Member

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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.
    [​IMG]
     
  20. Feb 25, 2014 at 5:02 PM
    #7160
    Polymerhead

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    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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