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Post by Premier on Jul 9, 2018 14:17:07 GMT -5
Rub the fish with some olive oil, then massage that seasoning in. I use 1.5 package per pound of fish. It looks like a lot, but its not salty. Add some lime juice and marinade for a couple of hours or better yet overnight. Notice that the instructions say to use 1 package per pound of fish. So you might want to start there and adjust.
Try a test piece first. If it needs flavor, add more seasoning or just salt and pepper. If its too salty to your taste, dilute with a little water.
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Post by Angelo on Jul 9, 2018 15:03:21 GMT -5
Cherries finally back in season and dirt cheap, using them tonight for a sauce.
This week's family dinner though. Red pepper pork tenderloin with a sun dried tomato chutney. Pickled mushrooms over wilted spinach with a little honey. Finally finished with a side of roasted jalepeno corn.
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Post by Angelo on Jul 11, 2018 16:52:52 GMT -5
Got ten softboiled eggs marinating in a mix of soy, mirrin, and black tea.
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Post by Angelo on Jul 15, 2018 23:10:03 GMT -5
Since cherries are in season and dirt cheap, we've been doing a lot with them. A few times now I have poached them, set them aside to chill and make a sauce from the poaching liquid.
Poached in apple cider... very good, and the cherries then mixed into quinoa works very well. That liquid in a sauce works great on pork Poached in cranberry juice. Very good, use the cherries as a snack when they chilled. Add some gochujang to the liquid when making a sauce and holy shit it amazing on chicken and carrots.
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Post by Angelo on Jul 23, 2018 17:17:35 GMT -5
A Take on Oyakodon
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Post by Premier on Jul 23, 2018 17:56:30 GMT -5
I posted before about Dominican burgers (Chimis). Here is a version using plantains (Tostones), instead of bread. The sauce is called "Pink Sauce". Well known in most Latin American countries. Consist of Mayo, ketchup, lime juice and garlic powder. Goes great with fries or anything you would use ketchup for. Don't let the mayo throw you off. It's pretty tasty.
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Post by Angelo on Jul 23, 2018 18:23:35 GMT -5
I posted before about Dominican burgers (Chimis). Here is a version using plantains (Tostones), instead of bread. The sauce is called "Pink Sauce". Well known in most Latin American countries. Consist of Mayo, ketchup, lime juice and garlic powder. Goes great with fries or anything you would use ketchup for. Don't let the mayo throw you off. It's pretty tasty. "Pink Sauce" sounds like that yum-yum sauce you get from hibachi places. Mayo, Ketchup/Tomato paste, garlic powder, sugar, paprika
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Post by Premier on Jul 23, 2018 19:28:29 GMT -5
I posted before about Dominican burgers (Chimis). Here is a version using plantains (Tostones), instead of bread. The sauce is called "Pink Sauce". Well known in most Latin American countries. Consist of Mayo, ketchup, lime juice and garlic powder. Goes great with fries or anything you would use ketchup for. Don't let the mayo throw you off. It's pretty tasty. "Pink Sauce" sounds like that yum-yum sauce you get from hibachi places. Mayo, Ketchup/Tomato paste, garlic powder, sugar, paprika I've seen that one and wondered if it taste the same. Probably has some asian flavors in it. The lime juice is my version makes it taste fresh and tangy. Like something you would expect with Latin flavors. The Dominican burger is different; you should try it one day. Its a mixture of ground beef and ground pork, seasoned with oregano, garlic, salt, pepper and a shit ton of Worcestershire sauce. The last ingredient being the key. The patties are supposed to be formed thin.
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Post by Angelo on Jul 23, 2018 19:35:37 GMT -5
"Pink Sauce" sounds like that yum-yum sauce you get from hibachi places. Mayo, Ketchup/Tomato paste, garlic powder, sugar, paprika I've seen that one and wondered if it taste the same. Probably has some asian flavors in it. The lime juice is my version makes it taste fresh and tangy. Like something you would expect with Latin flavors. The Dominican burger is different; you should try it one day. Its a mixture of ground beef and ground pork, seasoned with oregano, garlic, salt, pepper and a shit ton of Worcestershire sauce. The last ingredient being the key. The patties are supposed to be formed thin. Sounds like most of the "Italian" burgers I had growing up, except they liked to add veal as a third when on hand.
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Post by agrappleaday on Jul 24, 2018 20:18:13 GMT -5
Since cherries are in season and dirt cheap, we've been doing a lot with them. A few times now I have poached them, set them aside to chill and make a sauce from the poaching liquid. Poached in apple cider... very good, and the cherries then mixed into quinoa works very well. That liquid in a sauce works great on pork Poached in cranberry juice. Very good, use the cherries as a snack when they chilled. Add some gochujang to the liquid when making a sauce and holy shit it amazing on chicken and carrots. This interests me, as I think my wife would like it a lot. Not so much my taste though. With the poaching of the pork, are you simply poaching it or also giving it some kind of sear after? Just poaching something like pork sounds strange to me but I have never tried it. I imagine that you could also do something like that quinoa recipe with the cranberries instead of the cherries for a Thanksgiving dish. I suppose the cherries would be fine for Thanksgiving also.
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Post by Angelo on Jul 25, 2018 13:45:18 GMT -5
Since cherries are in season and dirt cheap, we've been doing a lot with them. A few times now I have poached them, set them aside to chill and make a sauce from the poaching liquid. Poached in apple cider... very good, and the cherries then mixed into quinoa works very well. That liquid in a sauce works great on pork Poached in cranberry juice. Very good, use the cherries as a snack when they chilled. Add some gochujang to the liquid when making a sauce and holy shit it amazing on chicken and carrots. This interests me, as I think my wife would like it a lot. Not so much my taste though. With the poaching of the pork, are you simply poaching it or also giving it some kind of sear after? Just poaching something like pork sounds strange to me but I have never tried it. I imagine that you could also do something like that quinoa recipe with the cranberries instead of the cherries for a Thanksgiving dish. I suppose the cherries would be fine for Thanksgiving also. Oh I meant that when I take the cherries out of the poaching liquid, I season the liquid, add whatever (in the pork case, gochujang/chili paste), let simmer a bit then add a potato starch (you can use corn starch if you want) slurry to thicken it to my liken and use that as the sauce. The cherries I either add to another dish, or chill and keep as a snack. It'll go on pork any way you like it. Chops, tenderloin, hell if you added enough brown sugar, honey, and Worcestershire, it may come out like a BBQ-ish sauce and work on pulled for a sandwich. Yeah I was actually thinking of poaching cranberries in cider for Thanksgiving, I think I'd have to add some honey to it.
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Post by Premier on Jul 26, 2018 21:43:19 GMT -5
Kyle and OC, here's something fun for the kids.....well the kids and any of us wanting some kids food. A pizza party with tortillas as crust. No need to mess with frozen dough or the big ready to heat ones. Each tortilla is perfect for a kid to make its own creation. Buy some pizza sauce, shredded cheese and whatever toppings like ham, pepperoni etc. For the adults you can get creative with veggies and other meats. I got fancy and made a garlic white sauce and a homemade tomato one. Put some steak on the white one and ham, peppers and corn on the tomato one. Also played around with different cheeses like smoked Gouda for the steak one.
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Post by Angelo on Jul 29, 2018 16:10:47 GMT -5
So dinner went wrong, but so so right the other night. I meant to just do some slow cooked stew meat and make a garlic sauce and what not. Wound up making a Ssamjang beef stew thing with bell peppers and onions and put it over rice. It was fucking amazing.
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Post by slaytan on Jul 29, 2018 17:13:33 GMT -5
So dinner went wrong, but so so right the other night. I meant to just do some slow cooked stew meat and make a garlic sauce and what not. Wound up making a Ssamjang beef stew thing with bell peppers and onions and put it over rice. It was fucking amazing. Looks like a can of stewed tomatoes
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Post by Premier on Jul 29, 2018 17:47:01 GMT -5
I looked at some slow cookers at walmart today. Thinking about getting one.
Most of the recipes I've see online are in simple slowcookers that just have a Low and high setting. But i saw some digital ones with a bunch of buttons.
Any word on those? The price difference was considerable.
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Post by Angelo on Jul 29, 2018 19:25:15 GMT -5
So dinner went wrong, but so so right the other night. I meant to just do some slow cooked stew meat and make a garlic sauce and what not. Wound up making a Ssamjang beef stew thing with bell peppers and onions and put it over rice. It was fucking amazing. Looks like a can of stewed tomatoes Well considering Ssamjang is red, and there are some tomatoes in it, not that much of a surprise. I looked at some slow cookers at walmart today. Thinking about getting one. Most of the recipes I've see online are in simple slowcookers that just have a Low and high setting. But i saw some digital ones with a bunch of buttons. Any word on those? The price difference was considerable. Slow cookers in my opinion are generally not worth it if you have a working oven. You'll get more even cooking just using a dutch oven with a cracked lid in your actual oven in a low temp. If you really want an electric one though, just one with a high/low setting is good enough.
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Post by Premier on Aug 4, 2018 21:46:34 GMT -5
Marinating some meat for a beach cookout tomorrow. Pork Ribs with a bbq rub. Ribs with garlic and a bunch of Latin spices. Wings with the same bbq rub. Garlic ranch wings along with a couple of different Goya seasonings. I sauteed the ribs and let them cook with a little seasoned water tonight. Trying to get them a little tender. I am not smoking them. Just throwing them on the grill tomorrow. The pre cook will defenitely save some time tomorrow and help with the tenderness.
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Post by vegeta420z on Aug 5, 2018 0:10:07 GMT -5
Marinating some meat for a beach cookout tomorrow. Pork Ribs with a bbq rub. Ribs with garlic and a bunch of Latin spices. Wings with the same bbq rub. Garlic ranch wings along with a couple of different Goya seasonings. I sauteed the ribs and let them cook with a little seasoned water tonight. Trying to get them a little tender. I am not smoking them. Just throwing them on the grill tomorrow. The pre cook will defenitely save some time tomorrow and help with the tenderness. Those burgers you posted further up look pretty good. But man you got some weird looking fucking toes on your left foot. Also are you Dominican? or Puerto Rican?
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Post by Premier on Aug 5, 2018 21:32:39 GMT -5
Marinating some meat for a beach cookout tomorrow. Pork Ribs with a bbq rub. Ribs with garlic and a bunch of Latin spices. Wings with the same bbq rub. Garlic ranch wings along with a couple of different Goya seasonings. I sauteed the ribs and let them cook with a little seasoned water tonight. Trying to get them a little tender. I am not smoking them. Just throwing them on the grill tomorrow. The pre cook will defenitely save some time tomorrow and help with the tenderness. Those burgers you posted further up look pretty good. But man you got some weird looking fucking toes on your left foot. Also are you Dominican? or Puerto Rican? Those burgers are legit. Give the recipe a try. I'm Dominican, those are Dominican burgers ("chimi"). Stop it with your weird foot fetish! Lol.
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Post by Fasthands25 on Aug 6, 2018 3:35:55 GMT -5
Just made some ramen. the frozen kind that you have to nuke, not that shitty dry stuff that you buy for 5 cents a box either Stuffs great, perfect for a 1am snack. Got it from costco I highly recommend it with a little bit of soy sauce.
Only takes 4 minutes in the microwave and its ready to go.
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Post by Premier on Aug 6, 2018 18:23:20 GMT -5
Just made some ramen. the frozen kind that you have to nuke, not that shitty dry stuff that you buy for 5 cents a box either Stuffs great, perfect for a 1am snack. Got it from costco I highly recommend it with a little bit of soy sauce. Only takes 4 minutes in the microwave and its ready to go. Haha. How much is the Costco stuff? Like 75 cents instead of 5?
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Post by Angelo on Aug 6, 2018 23:07:08 GMT -5
Just made some ramen. the frozen kind that you have to nuke, not that shitty dry stuff that you buy for 5 cents a box either Stuffs great, perfect for a 1am snack. Got it from costco I highly recommend it with a little bit of soy sauce. Only takes 4 minutes in the microwave and its ready to go. Haha. How much is the Costco stuff? Like 75 cents instead of 5? The one CostCo sold the most of when I worked there was about 30c/each (for the "nuke" ones). In the normal grocery stores they go for about 50c-1$ depending on the store usually.
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Post by HumanAgent on Aug 6, 2018 23:58:02 GMT -5
Haha. How much is the Costco stuff? Like 75 cents instead of 5? The one CostCo sold the most of when I worked there was about 30c/each (for the "nuke" ones). In the normal grocery stores they go for about 50c-1$ depending on the store usually. Was there even a Costco around last time you worked?
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Post by Deleted on Aug 7, 2018 0:55:37 GMT -5
The one CostCo sold the most of when I worked there was about 30c/each (for the "nuke" ones). In the normal grocery stores they go for about 50c-1$ depending on the store usually. Was there even a Costco around last time you worked? It was called price club back then!
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Post by Deleted on Aug 7, 2018 9:03:10 GMT -5
I can imagine a 18 year old Jackel working at Costco and driving the management fucking nuts. Telling them how to arrange displays, how to price things better, how to get things from distributors cheaper, how to attract more customers, etc, etc, etc...
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Post by Premier on Aug 7, 2018 11:01:52 GMT -5
So Jackel what was your legacy at Costco?
If there anything at the store today that is there because of you? Like something in the kitchen or the way a display is setup. Did you leave a mark?
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Post by HumanAgent on Aug 7, 2018 12:14:42 GMT -5
Legacy? LMAO
The door guy that checks your membership card that got fired for telling the manager how to do his/her job... On his second day.
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Post by Angelo on Aug 7, 2018 12:31:48 GMT -5
I was "seasonal" work when they opened the local one here 6 years ago? Sold memberships, stocked shelves.
As I've said, I work, just nothing career-wise.
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Post by Premier on Aug 7, 2018 15:02:04 GMT -5
Well that's disappointing. I was hoping for some story, like you were the one that created the recipe for the churros filling. Or was the one responsible for one of their big policies.
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Post by Angelo on Aug 7, 2018 15:14:22 GMT -5
Well that's disappointing. I was hoping for some story, like you were the one that created the recipe for the churros filling. Or was the one responsible for one of their big policies. Nah only thing of note was I almost got hit by a car my last day of work because an old guy didn't know it was in drive and drove thru the field we were in setting up a sign up thing. Also set the daily record for that location for memberships pre-sold, but we had a good route so that was the hard part done.
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