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Post by Angelo on Sept 20, 2016 16:24:19 GMT -5
Figured I'd bring this back for us to share recipes, techniques, ideas, experiences, ask for advice, etc...
I'll start with, does anyone have an easy/efficient way to roast peppers without a gas oven?
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Post by Tapout on Sept 20, 2016 16:28:20 GMT -5
You do realize that 93% of the old thread, was you talking to yourself right?
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Post by Angelo on Sept 20, 2016 16:29:49 GMT -5
You do realize that 93% of the old thread, was you talking to yourself right? sure, but the other 7% made it worth it. I and others learned new recipes, I helped with some things and tricks (and learned some myself), that alone makes it worth it to me. If 1 post out of a million taught me something, or helped someone, it was worth it.
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Post by Deleted on Sept 20, 2016 17:15:20 GMT -5
I will post here as long as Angelo tries to keep it from turning too gay.
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Post by Angelo on Sept 20, 2016 17:16:45 GMT -5
I will post here as long as Angelo tries to keep it from turning too gay. Hey, if you have cracked the sexuality of food, I'm sure Berkley has a job for you
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Post by skidds on Sept 20, 2016 17:32:00 GMT -5
I cook a lot and have made a ton of great things but I really have no idea what i am doing ...I kinda just start cooking and pray it works out ...ill post here when things come out well. here is the last really good thing ...I made ... It was a seafood soup with shrimp , clams, mussels ,steamers , calamari, celery carrots rice
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Post by Deleted on Sept 20, 2016 17:35:35 GMT -5
This is what I am talking about... no more warnings.
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Post by TitoOrtizIsAPunk on Sept 20, 2016 17:36:52 GMT -5
I cook a lot and have made a ton of great things but I really have no idea what i am doing ...I kinda just start cooking and pray it works out ...ill post here when things come out well. Skidds last post in this thread...
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Post by skidds on Sept 20, 2016 17:41:02 GMT -5
I cook a lot and have made a ton of great things but I really have no idea what i am doing ...I kinda just start cooking and pray it works out ...ill post here when things come out well. Skidds last post in this thread... actually i just updated it .
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Post by Angelo on Sept 20, 2016 17:58:59 GMT -5
I cook a lot and have made a ton of great things but I really have no idea what i am doing ...I kinda just start cooking and pray it works out ...ill post here when things come out well. here is the last really good thing ...I made ... It was a seafood soup with shrimp , clams, mussels ,steamers , calamari, celery carrots rice You really should look into making cioppino
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Post by Deleted on Sept 20, 2016 18:27:16 GMT -5
Cioppino might be my favorite dinner to cook/eat. Every November we rent a house on the Norcal Coast with 3 families. We dive for Abalone, Scallops, Mussels... fish for Cabezon, Greenling, Ling Cod, and set out Dungy Crab pots. By Noon we are back at the house getting hammered and cooking Ciopino and Garlic Bread. I look forward to it every year.
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Post by boboplata on Sept 20, 2016 18:31:07 GMT -5
I cook a lot and have made a ton of great things but I really have no idea what i am doing ...I kinda just start cooking and pray it works out ...ill post here when things come out well. here is the last really good thing ...I made ... It was a seafood soup with shrimp , clams, mussels ,steamers , calamari, celery carrots rice Try adding pumpkin. Add the carrots & pumpkin at the start so they would disintegrate over time making it a hearty thick soup. Finish with coconut milk before serving.
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Post by skidds on Sept 20, 2016 18:40:02 GMT -5
Recently, I moved from just outside boston to into the city ...one of the things I love is how easy it is to get extremely fresh fish and seafood . So this soup or something similar will become one of the staples of my cooking .
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Post by skidds on Sept 20, 2016 18:41:44 GMT -5
I also have been making lots of pulled pork lately , anyone have any ideas on how to improve that?
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Post by Deleted on Sept 20, 2016 18:44:39 GMT -5
I also have been making lots of pulled pork lately , anyone have any ideas on how to improve that? How do you do yours?
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Post by skidds on Sept 20, 2016 19:17:15 GMT -5
simple, homemade bbq sauce , a big pork shoulder or roast pork roast , then put in the slow cooker till its ready.. once i have the pork tender ...i like to make sandwiches, tacos , nachos , soups etc..
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Post by Deleted on Sept 20, 2016 19:55:30 GMT -5
I have been making a lot of dips lately. Great for parties or fight night.
I got the idea from a family friend who made a pizza dip. It was cream cheese, pizza sauce, and pepperoni baked in a pie plate. It was served with tortilla chips, which was weird. I made it at home but used the tiny hormel pepperoni instead of the big pepperoni. I also use a lot of italian seasonings in the cream cheese mixture. Instead of tortilla chips, we serve it with sliced baguette.
Then I tried a buffalo chicken dip and it was awesome. We cube chicken, and then I toss it in Franks Reed Hot Buffalo Wings sauce. The key is to add some butter if you need to take a little of the heat away, which I do. I make sure that's good and mixed and then I add a little bit of ranch dressing mix (the powder) to the cream cheese. Once that's mixed in, I throw in the saucy chicken, and mix it all up really well. It goes in a pie plate and I cover it in cheese and bake it. We have used both jack and mozzarella cheese. I prefer the jack. This can be done with tortilla chips, baguette slices, or even veggies.
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Post by boboplata on Sept 20, 2016 19:55:57 GMT -5
simple, homemade bbq sauce , a big pork shoulder or roast pork roast , then put in the slow cooker till its ready.. once i have the pork tender ...i like to make sandwiches, tacos , nachos , soups etc.. I use rootbeer, soysauce, bay leaf, garlic & onions. They're great to have in the fridge. When you're feeling lazy...BAM! Pulled pork sammich.
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Post by skidds on Sept 20, 2016 20:01:16 GMT -5
I have been making a lot of dips lately. Great for parties or fight night. Then I tried a buffalo chicken dip and it was awesome. We cube chicken, and then I toss it in Franks Reed Hot Buffalo Wings sauce. The key is to add some butter if you need to take a little of the heat away, which I do. I make sure that's good and mixed and then I add a little bit of ranch dressing mix (the powder) to the cream cheese. Once that's mixed in, I throw in the saucy chicken, and mix it all up really well. It goes in a pie plate and I cover it in cheese and bake it. We have used both jack and mozzarella cheese. I prefer the jack. This can be done with tortilla chips, baguette slices, or even veggies. I make buffalo chicken nachos pretty similar .
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Post by Deleted on Sept 20, 2016 20:44:46 GMT -5
I have been making a lot of dips lately. Great for parties or fight night. I got the idea from a family friend who made a pizza dip. It was cream cheese, pizza sauce, and pepperoni baked in a pie plate. It was served with tortilla chips, which was weird. I made it at home but used the tiny hormel pepperoni instead of the big pepperoni. I also use a lot of italian seasonings in the cream cheese mixture. Instead of tortilla chips, we serve it with sliced baguette. Then I tried a buffalo chicken dip and it was awesome. We cube chicken, and then I toss it in Franks Reed Hot Buffalo Wings sauce. The key is to add some butter if you need to take a little of the heat away, which I do. I make sure that's good and mixed and then I add a little bit of ranch dressing mix (the powder) to the cream cheese. Once that's mixed in, I throw in the saucy chicken, and mix it all up really well. It goes in a pie plate and I cover it in cheese and bake it. We have used both jack and mozzarella cheese. I prefer the jack. This can be done with tortilla chips, baguette slices, or even veggies. BBQ Sauce, Apricot preserved, onion, soy sauce, Worcestershire, salt and pepper - slow cooker, shred and put back in sauce for at least 20 minutes.
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Post by Angelo on Sept 21, 2016 15:13:14 GMT -5
Heavy Metal style instructions on making Sheperd's Pie
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Post by Deleted on Sept 21, 2016 15:32:29 GMT -5
Found that costco sells bags of new Zealand green mussels.
They are GREAT on the bbq. Just toss them on there on low heat and sit back and wait.
I like to make a faux butter with basil and garlic sauce for dipping the meat in. But they are tasty regardless.
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Post by agrappleaday on Sept 21, 2016 16:29:40 GMT -5
Made a Brazilian Stew last week that came out stellar. Basically a black bean/pork stew called Feijoada. I cooked down some oxtails in a deep beef broth and added it at the end. Came out amazing. I will post the recipe (roughly) soon if I feel up to it or if anybody is interested.
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Post by Angelo on Sept 21, 2016 16:31:34 GMT -5
Made a Brazilian Stew last week that came out stellar. Basically a black bean/pork stew called Feijoada. I cooked down some oxtails in a deep beef broth and added it at the end. Came out amazing. I will post the recipe (roughly) soon if I feel up to it or if anybody is interested. Please do. I love Feijoada, haven't had in a very long time, would love to make some.
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Post by agrappleaday on Sept 21, 2016 16:32:56 GMT -5
Ah, fuck, ok. Here comes a fairly long post when I get around to it. Keep in mind I took a few liberties as I have no problem taking an authentic recipe and putting my own flare to it....
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Post by Angelo on Sept 21, 2016 16:35:40 GMT -5
Ah, fuck, ok. Here comes a fairly long post when I get around to it. Keep in mind I took a few liberties as I have no problem taking an authentic recipe and putting my own flare to it.... Those little flares can make it amazing. I've been tempted to try doing Sporty's Split Pea Soup but replacing the split peas with black beans and serving it all over rice. It probably is pretty close to Feijoada actually thinking about it now.
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Post by agrappleaday on Sept 21, 2016 16:57:29 GMT -5
First thing I did was start the oxtail. Not a typical component of Feijoada (I was originally planning on a Cuban style stew) I seared the oxtail on all sides with salt and pepper in olive oil. I started cooking it down in some beef broth I had previously frozen. Next I cooked up about 3/4 pound of bacon, sliced up, and set aside. Render 2 large onions in the bacon grease, I also added a few stalk of celery just to add a bit more veg. 8 Cloves of Garlic in the last few minutes, diced. Next slice up some Chorizo cooking sausage and cook it in the same grease. I had a pasilla pepper, 2 anaheims and a couple of mild jalapenos on the grill...again not exactly "authentic" but I did my own thing. BTW, traditionally this stew uses ham hock...I did oxtail in place of the ham hock because I already had them on hand and also because ham shanks are generally full of nitrates and my wife is pregnant so we are avoiding the nitrates when possible. I know Jackel, bacon...we got nitrate free bacon. No nitrates added rather. Back to the stew...I chunked up a pork shoulder for the main meat ingredient in the stew. Lightly dredged in flour, salt, pepper and garlic powder. Sear the pork on all sides. Add the onion mixture. Add the bacon and sausage. Cover barely with water (we have some rich beef broth to add later). Oh shit, to start I soaked about a pound of dry black beans overnight, could use canned if you want, no big deal imo. Add the beans. Pull the peppers from the grill and cover in a pan to help the skin peel back. Devein and peel the peppers, chop up and add to the stew...not a bad idea to sample the peppers since they can very so much from one to the next. Cook for 1 hour, add a can of crushed tomatoes. 2-3 TSP white wine vinegar. 3 bay leaves, salt and pepper to taste. Cooked about 2 hours and the oxtails about 3 hours before I married them for another hour or so.
We didn't use any carne seca as would also be traditional but it is an easy and fun sort of recipe to play around with. I'm sure I am forgetting a few things and the order may be a bit screwy for someone who doesn't cook but if you do I'm sure you'll understand the timing better than I wrote it out.
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Post by agrappleaday on Sept 21, 2016 16:57:58 GMT -5
Served with a pilaf style white rice and some collared greens.
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Post by agrappleaday on Sept 21, 2016 16:58:41 GMT -5
And top the stew with orange slices. Seems odd at first but it makes sense to the taste buds.
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Post by HankPNW on Sept 21, 2016 17:21:29 GMT -5
Figured I'd bring this back for us to share recipes, techniques, ideas, experiences, ask for advice, etc... I'll start with, does anyone have an easy/efficient way to roast peppers without a gas oven? Hand torch from Harbor Freight Tools. Only costs like $5 and has a lot of uses in the kitchen.
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