Cooking and Dining

blackjack68
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Cooking and Dining

Postby blackjack68 » Thu Oct 10, 2019 9:30 am

My kids got into vegetables more when we had a garden and they helped grow things. I also take them to the farmers market and we talk about the different types of produce. They now eat more vegetables than I ever did and my son eats green beans like potato chips.

Gaucho
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Postby Gaucho » Sat Oct 12, 2019 7:10 am


mac5155
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Postby mac5155 » Mon Oct 14, 2019 10:14 am

:lol:

I still remember the first time my mom ate sushi. She thought the Wasabi was Avocado :lol:

Gaucho
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Postby Gaucho » Mon Oct 14, 2019 10:31 am

heh, this gives me an excellent idea for my next lunch meeting with my Mom.

DigitalGypsy66
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Location: Iodine State

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Postby DigitalGypsy66 » Mon Oct 14, 2019 10:48 am

My kids say it's pistachio ice cream like Tow Mater in Cars 2. :lol:

Viva la Ben
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Postby Viva la Ben » Wed Oct 23, 2019 7:02 am

r/frozendinners

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Wed Oct 23, 2019 2:01 pm

honeycrisp apples are good

DigitalGypsy66
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Location: Iodine State

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Postby DigitalGypsy66 » Wed Oct 23, 2019 8:57 pm

Those and Pink Lady are my favorite.

shafnutz05
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Location: A moron or a fascist...but not both.

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Postby shafnutz05 » Thu Oct 24, 2019 7:09 am

honeycrisp apples are good
Cosmic Crisp apples are coming December 1st. Basically, it sounds like they have bred Honey Crisp apples to be a lot more resilient. Around 25% of Honey Crisp apples never make it to market.

https://thetakeout.com/cosmic-crisp-lau ... 1839227721

Dickie Dunn
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Postby Dickie Dunn » Thu Oct 24, 2019 7:15 am

Even then half the honeycrisps in the store look like they went a couple rounds with Tyson.

MrKennethTKangaroo
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Postby MrKennethTKangaroo » Thu Oct 24, 2019 8:11 am

And even then, they are expensive AF

mac5155
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Postby mac5155 » Thu Oct 24, 2019 8:48 am

And even then I still eat em

blackjack68
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Location: Across the River from Filthydelphia.

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Postby blackjack68 » Fri Oct 25, 2019 1:09 pm

Any favorite recipes for Ox Tail? At the butcher today and got four pounds on a whim.

Dickie Dunn
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Postby Dickie Dunn » Fri Oct 25, 2019 1:20 pm

Any favorite recipes for Ox Tail? At the butcher today and got four pounds on a whim.
https://www.seriouseats.com/recipes/201 ... ecipe.html

blackjack68
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Location: Across the River from Filthydelphia.

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Postby blackjack68 » Fri Oct 25, 2019 1:49 pm

That sounds great.

tifosi77
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Postby tifosi77 » Fri Oct 25, 2019 2:52 pm

One of the last things I cooked before we moved back to LA was an oxtail ragù that was pretty tasty. Sweated off some mirepoix in butter and oil, added it to a bag with the oxtails and cooked them sous vide (forget time and temp, but 75°C/48 hours sounds right), then made a sauce base with tomato paste and heavy cream and iirc rosemary; shredded the meat into the sauce with the bag juices and SV veg, cooked it all together for an hour or so, then pulled it off heat to chill for a day or so, then portioned it for pasta servings.

Was good, 5/7, will do again.

tifosi77
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Postby tifosi77 » Fri Oct 25, 2019 3:38 pm

David Chang has a new series on Netflix called "Breakfast, Lunch, & Dinner". Only four or five episodes, but he spends a daily meal cycle hanging out with some celeb in a wonderful location, doing sightseeing things and such. First episode was Seth Rogen in his hometown of Vancouver, second episode was Chrissy Teigen in Marrakesh. Both were highly enjoyable, can't wait to watch the remaining episodes.

Also, Chrissy Teigen is a goddamn national treasure, and I think she'd do well as a presenter on a limited travelogue series like this in her own right.

Willie Kool
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Postby Willie Kool » Fri Oct 25, 2019 3:56 pm

Those and Pink Lady are my favorite.
Used to be the same, until I tried an Ambrosia...

blackjack68
Posts: 14858
Joined: Thu Mar 26, 2015 7:09 pm
Location: Across the River from Filthydelphia.

Cooking and Dining

Postby blackjack68 » Fri Oct 25, 2019 4:14 pm

One of the last things I cooked before we moved back to LA was an oxtail ragù that was pretty tasty. Sweated off some mirepoix in butter and oil, added it to a bag with the oxtails and cooked them sous vide (forget time and temp, but 75°C/48 hours sounds right), then made a sauce base with tomato paste and heavy cream and iirc rosemary; shredded the meat into the sauce with the bag juices and SV veg, cooked it all together for an hour or so, then pulled it off heat to chill for a day or so, then portioned it for pasta servings.

Was good, 5/7, will do again.
Not a rosemary guy, but I could tweak. It’s always been rich when I’ve eaten it. I’m looking forward to cooking it.

shafnutz05
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Postby shafnutz05 » Sat Oct 26, 2019 7:34 am

As much as I loathe sharing another stupid mommy blog link, this recipe is excellent for people with not a lot of time. Good comfort food for this time of year and adding some Sriracha on the plate really kicks it up a notch.

https://belleofthekitchen.com/2017/03/0 ... n-noodles/

mac5155
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Postby mac5155 » Sat Oct 26, 2019 9:43 am

Life hack for mommy blogs.

Ctrl+F for "print" and click link, you get just the recipe

Lemon Berry Lobster
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Postby Lemon Berry Lobster » Sat Oct 26, 2019 9:49 am

What good is the recipe if you don't get th back story and how she loved it but changed half of it?

LITT
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Postby LITT » Mon Oct 28, 2019 7:32 am

And even then, they are expensive AF
the last few weeks ive picked them up at fresh thyme for 1.50/#

tifosi77
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Postby tifosi77 » Mon Oct 28, 2019 2:17 pm

So I have two Joules, but for the better part of a year one of them has sat dormant. It was in storage for three months, but for whatever reason I kept using the other one. Last night I cooked a big honkin' New Zealand wagyu ribeye for dinner, and I thought I'd use the other device. It never got going, and I was served an error message that read "Joule's motor is stuck". I tried it a few more times, and sure enough it was basically just turning electricity into noise for 30 seconds then shutting down. I opened a support ticket, and the response I got today was to put it through a cleaning cycle.

Which involves circulating a vinegar and water solution through the device. Which I cannot do, because the motor is stuck.

:|

mac5155
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Cooking and Dining

Postby mac5155 » Mon Oct 28, 2019 2:22 pm

So long, great customer service :pop:

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