what did you just eat and how did you make it?

Discussion in 'Foodz & Booze' started by minty, May 24, 2012.

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  1. Radha the Buttwhisperer

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    ENDO'S SALSA SAVE'S LIVES!!!!! AS A MEDICAL PROFESSIONAL I CAN ATTEST TO THIS!!!
    I had it in my fridge for maybe three days cuz I had work and didn't have anything to properly pair it with during those days so it kept. BUUUUT the second time I made that, gone within a day.
     
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  2. j15m

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    I'm house sitting this place for the next 2 weeks and received a call from an unexpected dinner guest and didn't really have the time to shop.. so go fuck off if you knock what I threw together last minute..

    [​IMG]

    Veggies with olive oil, salt & pepper.. basic

    [​IMG]
    Same for salmon.. just the same olive oil, salt and pepper.. and a few herbs and lemon.

    [​IMG]
    I was rushed, so the grill wasn't as hot as I wanted.. so I got mad and threw tree branches over the fences into the neighbor's yards...
    I drizzled a lil bit of reduced balsamic glaze on the fish and char grilled veggies, the curried lentils were kinda thrown in.. and found in the fridge of this house.. but really good.

    **the pinot noir was from williamette valley oregon and tasted awesome.. as google said so.
     
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  3. scumhook

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    me too

    out of my peniis

    ou can cook for me anytime bby <3
     
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  4. Hater

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    Life is a series of constant disappointments, god isn't real and neither is your self esteem

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  5. j15m

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    I'd actually tell you my real name scummy, and not pretend to be Chris Jones.
     
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  6. scumhook

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    i thought chris jones was your real name!!!!!!!!!!!!!!!!!!!!!!!
     
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  7. j15m

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    No that is my son's name.
     
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  8. FlamingTofuSquare

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    [​IMG]

    http://www.simplyrecipes.com/recipes/simple_salsa/

    but less chunky - we decided to make it more of a restauraunt-style smooth texture. used canola oil instead of olive oil, oregano instead of cilantro, and onion powder instead of fresh (because its what we had available) and lemon juice instead of the vinegar (because Mr. Tofu is allergic)
     
  9. endsenten

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  10. Call me Tim

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    Forgot to include Horseradish mustard in the pic.
    DSC06127. DSC06130. DSC06131. DSC06132. DSC06133.
    Yeah lots of grease.
    DSC06134.
     

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  11. JustAPandaOK

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    i just pulled a slimfast out the fridge and ima drink it nah
    gotta stay alive i spose.
     
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  12. Barrabas

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    How long at what temp? My guess is 10000 years at 175.

    and:

    wtf. incomplete assignment. Like porn, we all know how it ends, but we need that money shot.
     
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    I came... repeatedly :awesome:
     
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    Full stop
     
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    Pork leg with créme/horse shroom sauce and rice
    c2.
    Great fucking sauce, imo, one of my family's favorites. It's pretty good by itself, even without the meat.

    Sooooo.. it's kinda like this:
    - Carnaroli rice (ideally)

    - few drops of sunflower or rapeseed(my favorite :awesome:) oil
    - 2-3 onions
    - 1 whole garlic
    - Pork leg (duh)
    - 20-30 champignons (or 10 portobellos), chopped into whatever polygonal structures you like
    - 2-3 bay leaves
    - few whole black peppers and some allspice (ideally 2-3 pieces as well - optional)
    - 1-2 cups of water
    - 1/4 of glass of red wine (optional)
    - 1 cup of sour creme

    Preparation isn't hard, just keep adding the ingredients in this order, the onions should be caramelized by the time meat is just slightly fried, then you must quickly add the shrooms, the spices and the water and braise that shit for a 10-15 minutes, after that, just slowly add the rest of the ingredients while stirring the stuff on a small flame..

    Kinda heavy dish, but ideal for days like these...
    c3.
    oh, and the wine i had with it was rosé, i don't drink red that much. I don't even like using it as a cooking ingredient, if you add too much of it, the food automatically tastes like vomit and there's nothing you can do about it.. :D
     
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  16. Radha the Buttwhisperer

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    Someday i will learn to cook, and i will have this thread to thank. That sounds hella good. Looks a lil mushy, but good. Is it like a white goulash sorta thing?
     
  17. DaggerXIV

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    Usually, hungarian goulash is made with beef, not pork, and there's paprika in it.
    http://allrecipes.com/recipe/19954/hungarian-goulash-i/

    I attempted to make it with pork because I had to use that meat: it was good, but would have been better with meat imho.
     
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  18. Call me Tim

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    Remind me to decline if you ever to offer to cook.
    250 degrees It took about 6 hours to roast. After I trimmed it of excess fat, skin and muscle fascia, the roast was about 7 lbs, give or take. When the center is beginning to complete it's turn it's done as shown in the 3rd picture. If you're totally anal then check the thickest portion of the meat with a thermometer, 165F is your target. Then the sauce, whiskey and a 1/2 cup of water is added, (if you get a tough piece of pork then you can put 6 - 8 tablespoons of butter on top and that will create a grease layer on top to soften and seal the meat, this is tricky though --too much and it's overly greasy. -- the temp is then dropped to 200-225 for about another hour- hour and half, mixing the contents to prevent the meat from drying out. If sauce hasn't reduced, leave it in and check on it every 1/2 hour. If it's drying out too fast, as it often does on a grill, add a half cup of water to submerge the meat. Do not add sauce, it will make the dish too vinegar-y.

    The NC BBQ recipe is supposed to be cooked over a long period of time. To the contrary to many yankee beliefs, the southern saying on cooking, low (heat) and slow (long time) yields very consistent results no matter the altitude or equipment grill, open pit or faulty thermo on an oven. The actual temp is almost inconsequential. The crust you see on the pork is the brown sugar crystallizing/caramelizing into this wonderful "shell." It locks in the moisture of the meat and the meat roasts within its own juices.

    Strictly a visual gal eh?

    Low and slow can be applied to other meats as well and works very well with bird if the bird is not stuffed.
    Steak. Using this technique.
    1. 2. 3. 4. 5.
     
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  19. Call me Tim

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    Rose =/= red. :|
     
  20. scumhook

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