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    Thread: The OT kitchen: what are you cooking?

    1. Member Frostybunny's Avatar
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      01-22-2014 03:34 PM #1
      There seem to be more than a few people in OT who like to eat/cook good food.

      If like to see what everybody makes at home.

      Tonight I'm making risotto alla bolognese with an arugula salad served with a nice Chanti Classico wine

      No pics to offer yet as I'm not done.

      I'm expecting good contributions from Turbio.


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      Last edited by Frostybunny; 01-22-2014 at 03:36 PM.
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    2. 01-22-2014 03:39 PM #2
      This should be in the one sub-forum that I really REALLY wish got more traffic around here. The Food and Beverage forum is full of stupid "What is the last thing you ate/drank/smelled" types of threads. There are tons of people on here who I have talked cooking/grilling/smoking/brewing with but that forum gets no (good) traffic at all.

    3. Member cxg231's Avatar
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      01-22-2014 03:41 PM #3
      Made a whole boat load of pickles this past weekend.


      Pickled Eggs by cxg231, on Flickr


      photo.JPG by cxg231, on Flickr

    4. Member Frostybunny's Avatar
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      01-22-2014 03:41 PM #4
      I post here for that exact reason


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      Quote Originally Posted by Turbio! View Post
      But even your average idiot doesn't buy into crap like this! It takes special idiots. It's like you have to be an idiot, and then level up.

    5. Member kiznarsh's Avatar
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      01-22-2014 03:43 PM #5
      Grilled chicken tacos. The boobies will be marinated with lemon juice, smoked paprika, various herbs, S&P, and fiesta lime seasoning wrapped in handmade flour tortillas.

      That's gonna sound so boring to whatever comes next.

    6. Member GreenandChrome's Avatar
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      01-22-2014 04:06 PM #6
      Haven't made any heavy meals lately... just upped the ante on standards.

      1. Grilled cheese using fresh french bread, havarti and cheddar cheeses.
      2. Burgers with Gorgonzola crumbles mixed in the patty, topped with cheddar

      Currently mulling Super Bowl Sunday meal... Probably make some steak (likely tenderloin). Maybe some nice taters for the side. Seems pedestrian. But who doesn't like a perfectly cooked steak?
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    7. Member damion16v's Avatar
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      01-22-2014 04:08 PM #7
      Pregnant lady banana split brownies. Made with coconut flour and stevia to stem the blood sugarsplosion. Add an overripe banana to the batter, and steep another in the cream for the ganache. make ganache & top brownies, serve with ice cream. Naked.

      I got the idea from a magazine, but modified to the point that it's mine. I toast hazelnuts and add them to the ganache as it cools, also added some espresso (grounds, y0), cinnamon, nutmeg and a pinch of cayenne for full beard.

    8. Geriatric Member Turbio!'s Avatar
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      01-22-2014 04:08 PM #8
      Last night, I used my new grill pan to stir-grill some Mongolian Beef. Worked SO well. Tossed the grilled green onions and beef with sesame seeds and a little bit of sauce - just some soy and hoisin and chiles and garlic - and it was great.

      Tonight, I'm thinking of doing a hearty main-course salad with grilled lamb, eggplant, Israeli couscous, tomatoes, that sort of thing. Weather's gonna turn tomorrow and we're gonna get sleet, so I'll do my grilling while it's pleasant out.
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    9. Geriatric Member Turbio!'s Avatar
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      01-22-2014 04:09 PM #9
      Quote Originally Posted by kiznarsh View Post
      Grilled chicken tacos. The boobies will be marinated with lemon juice, smoked paprika, various herbs, S&P, and fiesta lime seasoning wrapped in handmade flour tortillas.

      That's gonna sound so boring to whatever comes next.
      Try adding a little beer to the marinade. It's delightful.
      IPRO Meat-Director and High Minister of Terror-Grilling and

      Quote Originally Posted by caj1 View Post
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    10. 01-22-2014 04:11 PM #10
      Quote Originally Posted by Frostybunny View Post
      I post here for that exact reason


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      And I didn't immediately move it there for that exact reason.

    11. Member kiznarsh's Avatar
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      01-22-2014 04:17 PM #11
      Quote Originally Posted by Turbio! View Post
      Try adding a little beer to the marinade. It's delightful.
      Hmmm...never tried that. Don't have any at the house at the moment, but that can be rectified. I think it'd have to be something like a Hefeweizen for chicken, no?

    12. Geriatric Member Turbio!'s Avatar
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      01-22-2014 04:23 PM #12
      Quote Originally Posted by kiznarsh View Post
      Hmmm...never tried that. Don't have any at the house at the moment, but that can be rectified. I think it'd have to be something like a Hefeweizen for chicken, no?
      Maybe, but I just keep some Coronitas on hand for marinating purposes. Fancy beer is for me, the chicken doesn't care anymore.
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      01-22-2014 04:23 PM #13
      Quote Originally Posted by cxg231 View Post
      Made a whole boat load of pickles this past weekend.
      How much alum do you use? I did a bunch of pickles and beans back in August (cold pack) and they didn't crisp up as much as I would've liked.
      »

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      01-22-2014 04:38 PM #14
      Been looking for new ways to make chicken, I'm lazy so thank god for internets.

      One night I didn't know what I wanted, so I googled "chicken wine butter" (how can you go wrong). This recipe is super easy, and is ****ing tits. I do add grated pecorino because I love pecorino. http://allrecipes.com/recipe/quick-chicken-and-wine/ Basically parmesan-crusted chicken in white wine sauce. My only problem is getting the "breading" to stick.

      Other awesome chicken - braised thyme-lavender chicken. http://markbittman.com/lavender-thyme-braised-chicken/ Has excellent flavor and is super easy. Although, after trying Riesling I ****ing hate it, and I could taste a bit too much of it in the recipe so I might substitute a less pungent white wine, maybe sauv blanc, next time. And yeah, I don't really like drinking wine but I really enjoy food that is made with wine. Haven't figured that out yet.

      Non-chicken:

      Meatloaf with red wine. Uh, again with the wine. I used a cab. Also didn't make the sauce they give you the recipe for, I substituted Yuengling Porter BBQ sauce (yeah that's a thing). Super easy, and I even thought it tasted great (made it primarily for my husband). http://www.food.com/recipe/meatloaf-...ed-wine-287679

      Roast pork tenderloin w/ juniper berries (because Turbio!) http://www.ciaoitalia.com/seasons/re...uniper-berries Really good, I've made it twice now. Second time was sorta disasterous because I made the mistake of using one giant tenderloin and the ****ing thing just wouldn't cook all the way through, so that was embarrassing.
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    15. Member cxg231's Avatar
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      01-22-2014 05:25 PM #15
      Quote Originally Posted by bigglzworth View Post
      How much alum do you use? I did a bunch of pickles and beans back in August (cold pack) and they didn't crisp up as much as I would've liked.
      None!

      These are also cold packed and the cucumbers are very crisp and and the cauliflower still has texture very similar to before it was pickled. To be fair they have only been in the brine since Saturday, which isn't a very long time. I do try and cool the jar down as fast as possible after canning, that seems to help keep everything crisp. Pack the jar, add the just off the boil pickling liquid to the top of the jar, put the lid on tight and run the entire jar under cold tap water to get it down to room temp as fast as possible. Maybe that's not the "right" way to do it, but cold packed stuff should be used relatively quickly anyway.

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      01-22-2014 06:20 PM #16
      Paleo Bolognese sauce over spaghetti squash.
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      01-22-2014 06:27 PM #17
      Pepper crusted Ahi tuna with wasabi mashed potatoes tonight.

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      01-22-2014 06:27 PM #18
      Quote Originally Posted by Greenspanator View Post
      My only problem is getting the "breading" to stick.
      Something my wife taught me was to add a tiny bit (1/2 tsp) of corn starch to the breading. It great for binding and sticking.

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      01-22-2014 06:29 PM #19
      I marinated and grilled some pork tenderloins on Sunday. My marinade this time consisted of soy sauce, garlic, pepper, bourbon, smoked brown sugar, pineapple balsamic vinegar. turned out pretty well.

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      01-22-2014 07:34 PM #20
      Did the Batali cauliflower ragu last night, though with half the butter and sausage added.
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      01-22-2014 07:56 PM #21
      The lamb salad turned out pretty great. Grilled the lamb on the plancha crusted with sea salt and Greek rub, so it got super crusty and delicious, and sliced it thin. Hearty main-dish salads with greens and grilled meat and lots of veggies are a great weeknight dinner.
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    22. I hibernate. Just like the Turtles! GoHomePossum's Avatar
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      01-22-2014 07:59 PM #22
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      01-22-2014 10:57 PM #23


      Made a pork loin in the immersion circulator at work, grilled it off to get the fat crunchy and to achieve a perfect mid rare, fingerling potatoes confit in duck fat sauteed with rosemary and thyme... hit with more butter and parsley in the end. Little pork jus on top and bam. Dinner.
      Last edited by PaperBag; 01-22-2014 at 11:01 PM.

    24. Member kenny301's Avatar
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      01-22-2014 11:02 PM #24
      Lunch is a portion of breakfast casserole I made earlier in the day. Dinner is some leftover ground beef with some green peppers in it flavored with curry powder.

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      01-22-2014 11:06 PM #25

      Also started experimenting with a new root vegetable risotto. Risotto cooked with celery root puree, micro mirepoix, rosemary, thyme, butter, nice parmesan. Topped with glazed celery root, parsnips, Brussels sprouts, carrots cooked in chicken stock with butter, rosemary and thyme. Topped with shaved parm, micro celery, shaved beets.

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