Cooking and Dining

count2infinity
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Postby count2infinity » Tue Dec 31, 2019 7:23 pm

Chef is up there with all time favorite movies for me, let alone all time favorite food based movies.

DigitalGypsy66
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Postby DigitalGypsy66 » Tue Dec 31, 2019 8:04 pm

I really liked Big Night as well. Probably need a rewatch soon.

mac5155
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Postby mac5155 » Tue Dec 31, 2019 9:01 pm

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

mac5155
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Postby mac5155 » Tue Dec 31, 2019 9:03 pm

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

Lemon Berry Lobster
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Postby Lemon Berry Lobster » Tue Dec 31, 2019 9:05 pm

I did instant pot mashed potatoes tonight, and if my joule is tied up, they're my go to from now.

willeyeam
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Postby willeyeam » Tue Dec 31, 2019 9:18 pm

I did instant pot rice and made chicken fried rice

mac5155
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Postby mac5155 » Wed Jan 01, 2020 12:16 pm

COMBO BREAKER

robbiestoupe
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Postby robbiestoupe » Thu Jan 02, 2020 8:49 am

Made lamb youvetsi last night in a romertopf clay casserole dish. It has already won meal of the year in the toupe household.

mac5155
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Postby mac5155 » Thu Jan 02, 2020 11:38 am

Has anyone noticed if eggs made hard boiled in a pressure cooker / instant pot smell worse?

The eggs were fresh. My God they stink though

mac5155
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Postby mac5155 » Thu Jan 02, 2020 12:00 pm

Also, God help my coworkers as I sit here and eat leftover pork and sauerkraut :lol:

blackjack68
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Postby blackjack68 » Thu Jan 02, 2020 12:56 pm

Why not just reheat some fish in the microwave, you monster!

count2infinity
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Postby count2infinity » Sun Jan 19, 2020 8:01 pm

Made a really good vegetarian dinner tonight...

Parmesean grits (grits with parm and butter) topped with roasted veggies.

Zucchini, Eggplant, Red and Yellow bell pepper, red onion, and cherry tomatoes all roasted with salt and olive oil for about a half hour and then some baslamic, thyme, sage, and garlic added and tossed under the broiler for a minute or two. I served it with a piece of garlic bread and a nice glass of red wine. Quite yummy.

mac5155
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Postby mac5155 » Thu Jan 23, 2020 1:40 pm

My father in law bought some swordfish and asked me to cook it for him - he loves it but just doesn't cook - so I agreed.

Any good recipes? I've never eaten nor prepared swordfish.

I presume it can be done sous vide... and probably should, so that I don't overcook?

tifosi77
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Postby tifosi77 » Thu Jan 23, 2020 3:39 pm

Swords (like bluefin tuna) have higher mercury content than smaller fish, so be mindful of that if that's a concern. Also, make sure the bloodline is completely cleared out, that tastes what I imagine butt juice must be like.

I'd treat it like a NY strip steak, but probably won't need to cook it as long. If you have a probe, I'd set it up to monitor the internal temp, and remove it from the bath as soon as the core hits desired temp. I tend to favor Mediterranean flavors with swordfish - Romesco; tapenade; brown butter with lemons and capers; north African stuff; things like that. Or go the opposite and do tropical/spicy stuff like a Jamaican jerk rub/marinade.

mac5155
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Postby mac5155 » Fri Jan 24, 2020 10:36 pm

I did the swordfish 130/30 (probably should have went 20 to 25) and finished it in cast iron with butter. Made a sauce with bag juices, white wine, Dijon, heavy cream and butter. Couldn't find Capers at the local GE (the recipe called for them).

basically followed SVE's video. It was really good.

Dickie Dunn
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Postby Dickie Dunn » Fri Jan 24, 2020 11:09 pm

Capers are on the tiny shelf of non-tomato sauce options in the “Italian” asile.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Fri Jan 24, 2020 11:15 pm

I thought capers were in the “stuff that makes good food taste like ass” isle

tifosi77
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Postby tifosi77 » Sat Jan 25, 2020 8:31 am

Capers are wonderful, and you are wrong.

count2infinity
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Postby count2infinity » Sun Jan 26, 2020 8:15 pm

I typically pair my schnitzel with some spaetzle or fried potatoes, some fried cabbage, maybe some roasted veggie, but tonight I did a side salad instead:
Image
The orange maple vinaigrette on the salad was great with the fried pork.

mac5155
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Cooking and Dining

Postby mac5155 » Sun Jan 26, 2020 10:11 pm

Capers are on the tiny shelf of non-tomato sauce options in the “Italian” asile.
Why wouldn't they be with the olives?

Though I'm fairly certain I looked where you mentioned as well..

willeyeam
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Postby willeyeam » Sat Feb 01, 2020 10:03 am

is there a pulled pork recipe worth making if I don't have a smoker available? debating options for my BIG GAME party tomorrow

the wicked child
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Postby the wicked child » Sat Feb 01, 2020 10:09 am


Dickie Dunn
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Postby Dickie Dunn » Sat Feb 01, 2020 11:09 am

That’s the correct answer.

willeyeam
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Postby willeyeam » Sat Feb 01, 2020 11:13 am

Nice thanks boys

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Sat Feb 01, 2020 11:51 am

That recipe for carnitas is a 5af LEGEND

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