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Author Topic: Earlier this evening  (Read 88207 times)
evilspud
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« Reply #360 on: May 03, 2015, 02:01 pm »

You need to move on with your life Bsam. If I could make you any fatter we'd still be together.
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evilspud
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« Reply #361 on: May 03, 2015, 02:06 pm »

Please don't tell my girl i plump and dump
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BSam
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« Reply #362 on: May 04, 2015, 12:57 am »

:'(
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CatAstrophe
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« Reply #363 on: May 04, 2015, 01:05 am »

1) Unless this is a New Mexico specific thing and I am being a double asshole by being, not only a pedant, but also wrong, it is spelled posole or pozole.

2) Looks amazing
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fermun   haha, if killing babies offends you, this may not be the show for you
evilspud
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« Reply #364 on: May 04, 2015, 12:50 pm »

Thanks!


I really want to make that pork shoulder again just for like, pulled pork tacos or something.

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Lukeington
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« Reply #365 on: September 30, 2015, 07:14 pm »

Greek flavours are some of my favourite. I fucking love oregano and garlic, people who may be inclined to put their mouth holes near mine not so much, unless I cooked for them or something.

So I did some super simple marinade over cubed pork and white onion and red pepper. Half olive oil, half lemon juice. Party. Like four cloves of garlic. Tons of salt, cracked pepper, and oregano.  Like an hour or two marinading all together. Slap onto pre-soaked in water bamboo skewers. Grill.

Though it poured rain so I had to cheap out and use the oven. Still great. In hindsight I would have cooked it at 350 the whole time rather than reduce from 450, and cook a little longer to really sweeten up the onions. Do it with chicken or lamb to be more traditional.

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oball
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« Reply #366 on: October 01, 2015, 09:03 am »

Looks really good, man.  I do lamb that way quite frequently - last time I tried it I made the marinade from equal volumes of lemon juice, olive oil and red wine and it really tasted amazing.  Try adding a bunch of chopped fresh rosemary to the marinade as well, and a pinch of ground cumin and chilli flakes.
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BUTTS FOR THE BUTT GOD
Wibblewobble
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« Reply #367 on: October 01, 2015, 02:42 pm »

Efharisto
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evilspud
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« Reply #368 on: November 08, 2015, 10:30 pm »

It's been a while since I've posted in here, but since I've moved to my own place I've been cooking up a majesty.

Delicious chicken tacos with queso fresco.


More grilled chicken because Costco sells giant bags of chicken breasts.


A dark and stormy that I ended up getting just right
http://i.imgur.com/LzJGcxM.jpg

Corn flake fish and chips.


Scratch made General Tso's


Ginger snaps!
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Lukeington
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« Reply #369 on: December 26, 2015, 06:23 pm »

So I've cooked two turkeys in as many days for family shindigs, first one was a small group so it was only about 10-12 pounds, still ended up with much leftovers.

This one was v big, almost 25 pounds.

I did them both the same way.

Rub the inside of the bird with coarse salt and pepper.

Stuff with cubed up/quartered onions (ours were from our garden,) garlic (from a family friend's garden) and lemon cubed from the to-be-mentioned zest (from somewhere that isn't anywhere near Canada.)

Get to melting about half a stick of butter and adding in zest from a lemon. Little bit of garlic salt just for fun, not enough to do much. Try to (ultimately fail) at brushing it under the skin, so give up and brush it over the skin and on the legs. Rock n roll. Cook for a long time. I'm coming up on 4 1/2 hours which is way less than I expected.



The string I tried to use to truss the bird kept snapping because I am too strong and masculine and handsome so I settled for doing it loosely like that.
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Lukeington
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« Reply #370 on: February 24, 2016, 09:44 pm »

man I made burgers tonight that took like a cumulative six hours. Made my own pickles from field cucumber, homemade aioli that about tore my arm off from like thirty minutes of constant whisking, caramelized onion from my parents' garden, yada yada. Thin patties dropped into a just-starting-to-smoke cast iron pan. I feel like chopping down a mountain.

Except my arteries are so clogged I think I'm going to die.

9/10, would do again when I recuperate in a month and a half.




excuse my poor plating, crumbs and shit like an amateur I don't give a shit.
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evilspud
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« Reply #371 on: February 27, 2016, 10:50 am »

I'm going to Costco right now and you make me want to go out and grab ground beef.
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CatAstrophe
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« Reply #372 on: February 28, 2016, 01:39 am »

tmi
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fermun   haha, if killing babies offends you, this may not be the show for you
Lukeington
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« Reply #373 on: March 16, 2016, 06:58 pm »

at the risk of taking over this whole damn thread, I made tomato/pizza sauce for the first time.

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Wibblewobble
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« Reply #374 on: March 17, 2016, 05:23 pm »

Did you eat it, or just bury your face in it making burbling noises?
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evilspud
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« Reply #375 on: March 17, 2016, 06:14 pm »

What is it about putting food on a wooden slab that makes food look fancy as hell?
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« Reply #376 on: March 18, 2016, 02:05 am »

it's our dna memory reminding us of when we used to eat off of logs
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BSam
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« Reply #377 on: March 18, 2016, 02:07 am »

oh yes those fancy fancy times
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Joseph Nistal
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« Reply #378 on: March 18, 2016, 04:46 am »

Where the fuck was that segment in 'cooked'?
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Lukeington
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« Reply #379 on: March 18, 2016, 02:44 pm »

The slab was not purely decorative, it's a peel I use to take pizza, biscuits, bread, etc off of a baking stone.

but yeah i fancy.

I just got a cheap immersion blender so that next time I make sauce I don't have to slam it around with a spoon trying to cut up the tomato pieces.
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