Cooking and Dining
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Cooking and Dining
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.
Not bad for a couple of whiteys.
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Cooking and Dining
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?
Cooking and Dining
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.
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Cooking and Dining
That’s what I was thinking, too. Thanks!
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Cooking and Dining
I made an epic bowel blower for lunch today.
American sliced cheese on top cooked mini-potatoes and Goldstar chili.
American sliced cheese on top cooked mini-potatoes and Goldstar chili.
Cooking and Dining
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... )
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... )
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Cooking and Dining
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.
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Cooking and Dining
Yeah my chili was a hit at ours. It was wiped out, and there were a ton of options there.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.
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Cooking and Dining
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.
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Cooking and Dining
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.
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.
Cooking and Dining
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.
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.
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Cooking and Dining
The rotisserie chicken is an underrated takeout option.
Cooking and Dining
Did crockpot carnitas today. I wasn't in the mood to get the sous vide going. Honestly, hard to tell a difference either way.
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Cooking and Dining
I love me that carnitas recipe. So goddamn tasty.
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Cooking and Dining
I made a batch a few weeks ago. Aldi has gr8 deals on pork butt
Cooking and Dining
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.
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.
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Cooking and Dining
im gonan have to check that out. is it in their meat section?
Cooking and Dining
Yes, in one of those black-backed vacuum packages.
https://www.traderjoes.com/fearless-flyer/article/4535
https://www.traderjoes.com/fearless-flyer/article/4535
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Cooking and Dining
The theme for our Christmas dinner this year is "old timey Christmas" and I need to make a side dish... thoughts?
Cooking and Dining
Do you mean 'old timey' or 'ye olde timey'?
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Cooking and Dining
yes.
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Cooking and Dining
Christmas puddin
Cooking and Dining
Have what the Cratchit family has in the book. Plum pudding and mashed potatoes.
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Cooking and Dining
How about roasted chesnuts?
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Cooking and Dining
A bucket of rickets and a side of dysentery.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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