Cooking and Dining

blackjack68
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Cooking and Dining

Postby blackjack68 » Sat Nov 27, 2021 9:24 am

Cardiologists hate this one trick!
Are you a Buzzfeed headline writer now?!?!

Shyster
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Cooking and Dining

Postby Shyster » Mon Nov 29, 2021 11:11 pm

This year's batch of fruitcakes (the Alton Brown "Free Range Fruitcake" recipe) have been completed. Making them now allows for enough time for them to age before Christmas.

With all of the dried fruit, nuts, and booze in these, I estimate a cost of around $30 per cake just for the ingredients.

DigitalGypsy66
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Postby DigitalGypsy66 » Tue Nov 30, 2021 2:32 pm

I went to buy a bottle of Sriracha (the original of course) from our local Wal-mart, and it was unavailable in store. However, it would ship to me for like $9.44 for a 9 oz. bottle. WTF? I ended up getting two 9 oz. bottles from Amazon for $7. Evidently, there is a shortage:

dodint
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Postby dodint » Tue Nov 30, 2021 2:34 pm

If you don't know for sure there is a difference between hot sauce and ketchup, just get the store brand of hot sauce as it doesn't really matter.

shafnutz05
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Cooking and Dining

Postby shafnutz05 » Wed Dec 08, 2021 12:10 pm

I think I might try SV chicken breast tonight. Was going to do a simple seasoning, cook it for like an hour, and then sear it with butter, but any ideas that aren't super time-intensive?

blackjack68
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Cooking and Dining

Postby blackjack68 » Wed Dec 08, 2021 1:48 pm

Sear seasoned chicken breasts in cast iron skillet then put while pan in 350 oven for 20 minutes. Done. Adjust time up or down for thicker or thinner breasts, but not by much.

NTP66
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Postby NTP66 » Wed Dec 08, 2021 1:59 pm

I haven't been using my Joule very much lately, opting to cook most things in our air fryer.

mac5155
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Cooking and Dining

Postby mac5155 » Wed Dec 08, 2021 2:15 pm

I too use air fryer mostly now for chicken.

I would do this: 2tbs each of EVOO and butter. Sprinkle a dusting of flour on the chicken breasts. Sear for 2-3 min a side. Put in the oven until they hit temp. Then I deglaze the pan with white wine (I just use cooking wine) and chicken broth. Pour the sauce over top. It's like a 15 minute meal that is always bangin.

MR25
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Cooking and Dining

Postby MR25 » Wed Dec 08, 2021 2:39 pm

I've found chicken holds seasoning better while baking as opposed to sous vide-ing.

Since the bag squeezes the juices, it tends to wash away the seasoning. Maybe I'm just not letting the seasoning bind to the chicken long enough?

NTP66
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Postby NTP66 » Wed Dec 08, 2021 2:46 pm

Source of the post I've found chicken holds seasoning better while baking as opposed to sous vide-ing.
Agreed 100%, which is one of the big reasons why I switched.

skullman80
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Cooking and Dining

Postby skullman80 » Wed Dec 08, 2021 2:48 pm

We made home made pasta last weekend... was really really good. Simple recipe, and simple to use the kitchen-aid mixer with the pasta attachment to roll it out and cut it.

MR25
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Postby MR25 » Wed Dec 08, 2021 2:50 pm

Source of the post I've found chicken holds seasoning better while baking as opposed to sous vide-ing.
Agreed 100%, which is one of the big reasons why I switched.

I still sous vide pork and beef, though. Usually dry brine them for at least an hour before putting them in the bag and haven't had any issues.

NTP66
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Postby NTP66 » Wed Dec 08, 2021 2:55 pm

We made home made pasta last weekend... was really really good. Simple recipe, and simple to use the kitchen-aid mixer with the pasta attachment to roll it out and cut it.
I use this recipe, which I'm a big fan of:


tifosi77
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Cooking and Dining

Postby tifosi77 » Wed Dec 08, 2021 3:41 pm

I like the old veg puree and crisp salad approach.

Shyster
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Postby Shyster » Wed Dec 08, 2021 4:39 pm

Regardless of cooking method, I'd say the most important factor for cooking chicken is equilibrium brining, which I learned about from tifosi.

Dickie Dunn
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Cooking and Dining

Postby Dickie Dunn » Wed Dec 08, 2021 6:21 pm

I haven't been using my Joule very much lately, opting to cook most things in our air fryer.

NTP66
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Cooking and Dining

Postby NTP66 » Wed Dec 08, 2021 7:59 pm

:lol:

mac5155
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Cooking and Dining

Postby mac5155 » Wed Dec 08, 2021 8:27 pm

I'm with the group here. SV makes a lot of things better, but chicken breast isn't one of them. It's about the 3-4th best way to cook it IMO.

shafnutz05
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Cooking and Dining

Postby shafnutz05 » Thu Dec 09, 2021 6:29 am

Culinary avant garde ism has gone too far.


What followed was a 27-course meal (note that “course” and “meal” and “27” are being used liberally here) which spanned 4.5 hours and made me feel like I was a character in a Dickensian novel. Because — I cannot impart this enough — there was nothing even close to an actual meal served. Some “courses” were slivers of edible paper. Some shot were glasses of vinegar. Everything tasted like fish, even the non-fish courses. And nearly everything, including these noodles, which was by far the most substantial dish we had, was served cold.

count2infinity
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Postby count2infinity » Thu Dec 09, 2021 8:18 am

It's another one of those "Yeah... that ain't for me. But if it's your thing, go for it."

If I am looking for a place to eat and either they do not list prices, it's one of those you pay one fee and the meal is brought to you in courses, or there's not something under $30 for a dish, I'm not going. Simple as that. If that's your thing, go for it, man!

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Thu Dec 09, 2021 8:54 am

most of my homemade meals consist of fishy paper and cold noodles.

tifosi77
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Postby tifosi77 » Thu Dec 09, 2021 1:41 pm

She certainly looks like a subject matter expert on what constitutes a meal.

Dickie Dunn
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Cooking and Dining

Postby Dickie Dunn » Thu Dec 09, 2021 1:56 pm

She certainly looks like a subject matter expert on what constitutes a meal.
Thought this was a shad post at first.

dodint
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Postby dodint » Thu Dec 09, 2021 3:09 pm

Every time I've used the designator "ham planet" it has been for a male. Maybe I'm being insensitive by not being inclusive of women with that characterization.

I'll try and do better.

mac5155
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Cooking and Dining

Postby mac5155 » Thu Dec 09, 2021 9:05 pm

POV: You're invited to a Christmas day brunch.

What do you hope is on the menu?

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