Cooking and Dining

the wicked child
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Cooking and Dining

Postby the wicked child » Sat Dec 08, 2018 7:27 pm

Was quite a PITA, but teamed up with my sister to make Sesame Chicken, pork fried rice, and pork egg rolls. It was really good. She busted out a honey siracha dipping sauce for the egg rolls that was boss mode.

Not bad for a couple of whiteys.

DigitalGypsy66
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Postby DigitalGypsy66 » Sun Dec 16, 2018 12:51 pm

So I have a potluck lunch tomorrow, and I’m making crock pot white chicken chili. The recipe takes 8-10 hours on low. Do I make it today, and cook it on low for 8 hours today and do a reheat tomorrow? Or cook it 4 hours today, 4 hours tomorrow? Or prep it tonight, and cook it on high for 4 hours before lunch tomorrow?

tifosi77
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Postby tifosi77 » Sun Dec 16, 2018 12:53 pm

Cook it today, give a chance cool and hang out in the fridge overnight, reheat for an hour or so at the office tomorrow. One-pot dishes are generally better the day after they're cooked.

DigitalGypsy66
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Cooking and Dining

Postby DigitalGypsy66 » Sun Dec 16, 2018 12:54 pm

:fist: That’s what I was thinking, too. Thanks!

Freddy Rumsen
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Postby Freddy Rumsen » Sun Dec 16, 2018 1:17 pm

I made an epic bowel blower for lunch today.

American sliced cheese on top cooked mini-potatoes and Goldstar chili.

mac5155
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Cooking and Dining

Postby mac5155 » Mon Dec 17, 2018 3:12 pm

I went with the old standby - taco dip - for my group's potluck today.

The indian members of my team had a solid showing with their items. The one guy's chicken curry (who he graciously gave his wife all the credit) was probably the best I've ever had.

(which isn't saying much as I've had about 2 different kinds... :lol: )

DigitalGypsy66
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Postby DigitalGypsy66 » Mon Dec 17, 2018 3:15 pm

Very solid showing for potluck. No curries or anything outrageous. Chili was a big hit, and gone before I could even try it. Request to double it next year. :lol:

shafnutz05
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Postby shafnutz05 » Mon Dec 17, 2018 7:45 pm

Very solid showing for potluck. No curries or anything outrageous. Chili was a big hit, and gone before I could even try it. Request to double it next year. :lol:
Yeah my chili was a hit at ours. It was wiped out, and there were a ton of options there.

count2infinity
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Postby count2infinity » Mon Dec 17, 2018 10:17 pm

Alton Brown's oven roux... wow. So much easier than doing it on the stovetop. I took it out to 2 hours instead of 1.5 hours and I got it to a nice milk chocolate color. I was still way too light at the 1.5 hour mark. Look forward to making the gumbo tomorrow morning at work. I'm actually getting paid to make gumbo and bread.

mamaemeritus
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Postby mamaemeritus » Tue Dec 18, 2018 9:45 am

Any thoughts on this product?

https://smile.amazon.com/Philips-Smoke- ... ll+indoor

I am intrigued, but I just don't understand how you cook on something you can't really look at.

tifosi77
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Postby tifosi77 » Tue Dec 18, 2018 10:38 am

It's set to a fixed cooking temp of 230°C. That's very low for something calling itself a grill, which is... unhelpful.

If you wanted to have people over for some Gyu Kaku- or gogi gui-style shenanigans, it might be worth it. Or if you want sort-of-grilled food in January in a place where outdoor grilling in January is more adventurous than in other places. But I otherwise can't really see the utility of the thing. Ymmv, but to me it looks like a big paperweight.

Viva la Ben
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Postby Viva la Ben » Tue Dec 18, 2018 11:14 am

The rotisserie chicken is an underrated takeout option.

mac5155
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Postby mac5155 » Tue Dec 18, 2018 10:18 pm

Did crockpot carnitas today. I wasn't in the mood to get the sous vide going. Honestly, hard to tell a difference either way.

the wicked child
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Postby the wicked child » Wed Dec 19, 2018 8:38 am

I love me that carnitas recipe. So goddamn tasty.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Wed Dec 19, 2018 8:49 am

I made a batch a few weeks ago. Aldi has gr8 deals on pork butt

tifosi77
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Postby tifosi77 » Thu Dec 20, 2018 10:57 am

Trader Joe's sells pre-rolled porchetta roasts now, so I picked one up last week. Pre-seared it under the broiler, then boiled it at 70°C for 24 hours, followed by a post-sear. They overdo it with the sugar in the spice rub imo, but otherwise it was pretty damn tasty; good for a weeknight splurge. Next time I think I'm going to unwrap it and hit the spice mix with a little lemon juice to quiet down the sweetness a bit, and tie it back up before cooking.

Made it with some Tuscan-style cannellini beans (which basically means 'all of the garlic and some sage'), and dressed the lot with some peppery EVOO from Sonoma, and life was good.

LITT
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Postby LITT » Thu Dec 20, 2018 11:00 am

im gonan have to check that out. is it in their meat section?

tifosi77
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Cooking and Dining

Postby tifosi77 » Thu Dec 20, 2018 11:15 am

Yes, in one of those black-backed vacuum packages.

https://www.traderjoes.com/fearless-flyer/article/4535

count2infinity
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Postby count2infinity » Thu Dec 20, 2018 11:18 am

The theme for our Christmas dinner this year is "old timey Christmas" and I need to make a side dish... thoughts?

tifosi77
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Postby tifosi77 » Thu Dec 20, 2018 11:22 am

Do you mean 'old timey' or 'ye olde timey'?

count2infinity
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Postby count2infinity » Thu Dec 20, 2018 11:25 am

yes.

Viva la Ben
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Postby Viva la Ben » Thu Dec 20, 2018 11:25 am

Christmas puddin

tifosi77
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Postby tifosi77 » Thu Dec 20, 2018 12:34 pm

Have what the Cratchit family has in the book. Plum pudding and mashed potatoes.

Viva la Ben
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Cooking and Dining

Postby Viva la Ben » Thu Dec 20, 2018 12:38 pm

How about roasted chesnuts?

blackjack68
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Cooking and Dining

Postby blackjack68 » Thu Dec 20, 2018 4:19 pm

The theme for our Christmas dinner this year is "old timey Christmas" and I need to make a side dish... thoughts?
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