Old 1st February 2011, 23:44   #721
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Hey send some of that this way. I had two large egg rolls and sweet&sour sauce, and some potato chips. That wasn't enough and I'm still hungry.

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Old 2nd February 2011, 11:08   #722
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I made Bleu Cheeseburgers, french cut string beans with lemon zest and dill and horshradish mustard mayo.
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Old 2nd February 2011, 12:50   #723
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mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....
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Old 2nd February 2011, 19:11   #724
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Tonight it was going to be some lightly seasoned sea bass , but I've had a pissy day at work and a stressful evening so far and it's only just gone 7pm....

Fuck it, I aint cooking tonight, where is the takeaway pizza menu, I have a hankering for cheese,dough and meat of dubious origin........
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Old 2nd February 2011, 20:42   #725
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corndogs for breakfast, too early to think about much else.

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Old 2nd February 2011, 22:05   #726
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I've been cleaning all over. As I was cleaning the freezer, I found a tub of mashed potatoes that I made a while back because I feared that the potatoes would go bad if I didn't do something with them. I also found an unopened jar of turkey gravy in my cabinet, so I just had a pile of mashed potatoes and gravy.

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Old 3rd February 2011, 08:56   #727
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Quote:
Originally Posted by Widdykats View Post
I made Bleu Cheeseburgers, french cut string beans with lemon zest and dill and horshradish mustard mayo.
Do I like "french cut string beans with lemon zest and dill and horshradish mustard mayo"? My Polish great-ma used to cut fresh horseradish with half pickled beet. It would still fry your face off.

As we go to the spring and we buy them damn green beans at 2011 prices..... hell... I'm gonna steam em with a little salt.... put them raw in a salad........ but I'm sorry..... if you French cut them..... you must die..... Hell.... even the French don't do it......

To "jullienne" something as precious as the American green bean.... I am now turning you in to homeland securit... well hell.... you must be some sort of pussy communist or somefun

Steam... little salt... maybe a little fresh bacon bits....... little Onee..ON... Mo betta...

Quote:
I also found an unopened jar of turkey gravy in my cabinet, so I just had a pile of mashed potatoes and gravy.

Last edited by rockouthippie; 3rd February 2011 at 10:13.
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Old 3rd February 2011, 10:44   #728
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^ They were frozen...Bird's Eye French Cut String Beans..I add Lemon and Dill to that. The Horshradish, mustard- mayo is for the Burgers.
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Old 4th February 2011, 04:16   #729
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Went out to Texas Roadhouse tonight and had their Mushroom Jack Chicken Sandwich (Although it's more like Jack Chicken Sandwich, since I don't eat mushrooms); Cooked chicken breast with monterey jack cheese melted over it served on a slightly toasted sesame seed bun with shredded lettuce and tomato, with large-cut steak fries on the side...And of course, their buns with the cinnamon butter...

I enjoy going there whenever we get the chance...If there's a chicken sandwich on the menu, no matter where I'm at, I will order it...

"I just want to lie in my own crusty filth, eating rancid egg sandwiches, until some unfortunate paramedic has to blow down my door to find my bloated and pasty corpse wedged between the nightstand and mattress stained with Bengay and Robitussin DM." - Greg Gutfeld on sex and seniors
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Old 5th February 2011, 04:55   #730
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homemade cheese steak:


that's:
Pastrami, beef.
peppers green and yellow.
onions.
havarti, mozzerella and pepper jack cheese.
one sourdough hoagie roll.

fried in a pan till it got mushy and then bunned and broiled in the oven for a few minutes.

tastes great.

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Old 5th February 2011, 08:28   #731
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You inspired me. I had some sour dough rolls, meat balls ala frozen Costco, some peppers and swiss. Fried some onion with the peppers... Mushrooms that needed to get used.... I nuked the meat balls, since they were frozen. Tossed em in while I was frying up the onion and pepper. I put a little ranch dressing on the roll when I toasted it. BTW- that is really good. Paint a little ranch dressing on the bread before you toast it. It can sub for garlic bread......

I'll bet your sandwich was better, but this ain't bad.
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Old 5th February 2011, 20:03   #732
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Quote:
Originally Posted by rockouthippie View Post
You inspired me. I had some sour dough rolls, meat balls ala frozen Costco, some peppers and swiss. Fried some onion with the peppers... Mushrooms that needed to get used.... I nuked the meat balls, since they were frozen. Tossed em in while I was frying up the onion and pepper. I put a little ranch dressing on the roll when I toasted it. BTW- that is really good. Paint a little ranch dressing on the bread before you toast it. It can sub for garlic bread......

I'll bet your sandwich was better, but this ain't bad.
that actually sounds decent too, not big on mushrooms though.

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Old 5th February 2011, 20:49   #733
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butter poached ribeye. Oh it was nommers. I would encourage anyone with the time and money to do this. Really.

1. Get a veal stock. Make it yourself or buy it if you can find it. I made mine, but don't really have a recipe handy. This will take you four to five hours if you make it.

2. Pinot Noir reduction sauce. This will take you about 2 hours. Recipe to follow.

3. Get yourself six cups of clarified unsalted butter. You will lose about 25% of the butter here, which means you are going to need to start with about 7.5 cups of butter.

4. Take 6 cups of clarified butter and one cup of pinot noir reduction and heat in a double broiler to exactly 130F. Plop in 4 kobe/wagyu ribeyes and allow to poach in the butter/pinot reduction for about an hour. Turn occasionally.

5. Remove ribeyes from the butter. Add a few tablespoons of clarified butter to a skillet and sear ribeyes to an internal temperature of 140F. Allow to rest for 10 minutes and serve with a tablespoons of the pinot reduction on the side.

6. Eat your damn arm.

Pinot Noir reduction:

1. 1/4 cup of canola oil.
2. 1 pound of cremini mushrooms, coarsely chopped
3. six scallions, sliced
4. 1 tablespoon whole black pepper
5. 1 tablespoon coriander seed
6. 1 bunch fresh thyme

Heat oil until hot. Combine above 6 ingredients and cook until water is released and onion begins to brown (about 15 minutes). Add a quarter of a cup of sugar and stir in. Add a half cup of red wine vinegar and use to deglaze the pan.

Open a bottle (750 mL) of Pinot Noir and add to the pan. Reduct the pinot until it is nearly all gone and the mushrooms are a deep purple color. This will take about 40 minutes.

Add 1 quart of veal stock to the pan. Reduce the veal stock by half. This will take an additional 30-40 minutes. Pass resulting mixture through a sieve to remove solids.

Clarified butter:

Obtain 7.5 cups of unsalted butter and place in a small sauce pan. Heat very slowly until the butter melts. Continue heating until the solids drop to the bottom of the pan and the milk fats rise to the surface. Do not stir the butter at all. Ever. Don't burn it either. This will take 10 to 15 minutes.

Remove from heat and allow to rest for 1 minute. Skim off white foam that has risen to the surface using a spoon. Pass butter through a sieve lined with several layers of a fine mesh cheesecloth.
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Old 5th February 2011, 22:53   #734
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I don't think I could bring myself to poach a ribeye steak. It just seems sacrilegious somehow. I do like the recipe. If I were to make that, I would probably use beef stock (because I usually have some homemade frozen) and cheapo Gallo "gallon" burgundy for the wine. I'm not super fond of veal.

This sounds like something that would be really good with something like a london broil. I think the cheaper cuts like flank are far more suitable for poaching than rib steaks, filet mignon and like that. It probably would make a hell of a pot roast. I think cheaper cuts of meat often have more beef flavor. Rib eyes are so mild, seasoning kind of overpowers the meat taste. Doing something like this with a leg of lamb would probably be good too.

If I rarely get a ribeye steak or a filet mignon, I usually like grilled with salt and pepper. Sometimes less is more
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Old 6th February 2011, 22:21   #735
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Frozen (and then baked of course) chicken egg rolls with the ridiculously hot mustard again, although that was lunch. Not sure I'll have a proper dinner tonight - probably lots of "smokeys" (miniature hot-dogs and sausages swimming in bbq sauce), veggies and dip, nachos and meat/cheese/pepper sauce, wings, and whatever other people bring.

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Old 6th February 2011, 23:18   #736
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Breakfast ... bit of a late night

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Old 7th February 2011, 05:35   #737
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i made another incarnation, this time with half roast beef and half pastrami and provolone cheese added to the rest on a sourdough "bowl" bread.



it was milder tasting and less spicy than the first oh and i also tossed in some smaller frying onions.

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Old 9th February 2011, 01:14   #738
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I made "Widdy's Famous Clam and Shrimp Sauce with lemon zest(just a tad to brighten with fresh parsley) over Angel Hair!
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Old 9th February 2011, 10:16   #739
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^ Ja' like it?
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Old 9th February 2011, 22:03   #740
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I had bear sausage stew, with some Budweiser. =)

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Old 9th February 2011, 22:28   #741
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^ Like BEN? Bear? Really? >.<
*funny I thought he'd be eating>
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Old 9th February 2011, 22:44   #742
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Bear season was good for me and my friends this year.

/EDIT Last year! Haha.

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Old 10th February 2011, 03:27   #743
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Mushroom and barley soup.
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Old 10th February 2011, 03:27   #744
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Mushroom and barley soup.
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Old 16th February 2011, 19:20   #745
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My roommate. Now I live alone. So, anyone need a place to crash?

I'm a psychosomatic sister running around without a leash.
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Old 16th February 2011, 19:27   #746
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Crab Linguini !

An experiment, I think it lacked something, just not sure what, one to revisit...
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Old 16th February 2011, 19:29   #747
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Did you remember the crab?

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Old 16th February 2011, 19:30   #748
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Doooh, that was it!
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Old 16th February 2011, 20:03   #749
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My roommate. Now I live alone. So, anyone need a place to crash?
Yeah, but only if the post-it notes are included
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Old 16th February 2011, 22:46   #750
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SCOR!!!

HAIRY NIPPLE!

(By the way, for the record, that's not a listing of what I had for dinner.)

How the hell are ya?

Don't forget to live before you die.
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Old 16th February 2011, 22:54   #751
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mini fish + chips with curry sauce, mmm

-daz
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Old 17th February 2011, 01:31   #752
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Quote:
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Yeah, but only if the post-it notes are included
Sure thing. They're kinda old and wrinkly now - but then again, so am I.

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(By the way, for the record, that's not a listing of what I had for dinner.)

How the hell are ya?
I've been good. Busy as a one-legged man in an ass-kicking contest. Had some trouble with the nerve damage in my neck and left shoulder, but nothing too serious. Other than that, it's been all about building gaming PCs. About to get my new website up within a few weeks.

Oh, and I don't recommend to anyone having hairy nipples for dinner. I didn't like them at all. They're as chewy as rubber no matter how long you boil them, and the hair always gets stuck in my teeth.

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Old 17th February 2011, 01:35   #753
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Holy shit. It's Scor!

Never underestimate the bandwidth of a station wagon full of tapes hurtling down the highway.
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Old 17th February 2011, 01:43   #754
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It's good to be back again. Looks like most of the cool people are still here.

(Sorry for my dragging these threads into off-topicness. Back to the feasting mastication!)

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Old 17th February 2011, 02:06   #755
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I made chicken soup. It has lots of potatos in it.

I made it in a rice cooker because I am lazy.
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Old 17th February 2011, 15:22   #756
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Cappelletti stuffed with mortadella and ham, a chopped tomato, a little grated cheese and oregano. An excellent lunch.

Total preparation and cooking time 5 mins. Even better.

UJ
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Old 17th February 2011, 16:50   #757
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You did that in 5 mins????? Impressive!
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Old 17th February 2011, 17:07   #758
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Well, I didn't actually make the cappelletti, they were fresh from the deli and only need a couple of minutes in boiling water

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Old 17th February 2011, 18:06   #759
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My prep still would have taken longer. I haz a slow...but good in the kitchen...
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Old 17th February 2011, 19:20   #760
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I was too stoned to notice, I think it was chicken and veggies in cream sauce.

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