Author Topic: We should have a "What are you cooking?" thread. Now we do.  (Read 110408 times)

alanp

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Re: We should have a cooking thread. Now we do.
« Reply #90 on: December 21, 2013, 07:04:02 PM »
We're in summer right now, and it's too damn hot. I love winter, I wish it was winter right bloody now.
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davent

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Re: We should have a cooking thread. Now we do.
« Reply #91 on: December 21, 2013, 07:29:27 PM »
Swap?

I'm dreaming of a hot green Christmas...
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midwayfair

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Re: We should have a cooking thread. Now we do.
« Reply #92 on: December 21, 2013, 09:17:29 PM »
I've apparently decided that grilled cheese sandwiches with fancy cheddar are the greatest thing ever. I think it has something to do with frying the bread in a lot of butter.
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davent

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Re: We should have a cooking thread. Now we do.
« Reply #93 on: December 21, 2013, 10:18:16 PM »
Inspired by the offering of a local restaurant my last grilled cheese was made with triple cream brie, left over roasted pork, hot peppers and grainy Dijon, mmmmm. The panini press is just such a handy toy to have around.
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das234

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Re: We should have a cooking thread. Now we do.
« Reply #94 on: December 21, 2013, 10:37:27 PM »
On my cheese sandwiches, I like to butter the bread and dip the buttered side in freshly grated Parm Reggiano or Gran Padano (or maybe Vella Dry Jack) before grilling to give it a nice crust.

davent

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Re: We should have a cooking thread. Now we do.
« Reply #95 on: December 21, 2013, 10:41:59 PM »
Gotta try that, sounds tasty. What kind of inner cheese makes it all happen?
"If you always do what you always did- you always get what you always got." - Unknown

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midwayfair

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Re: We should have a cooking thread. Now we do.
« Reply #96 on: December 21, 2013, 10:45:33 PM »
Well, I know what I'm making for lunch tomorrow!
Myself's music & things I make: http://jonpattonmusic.com. My band: http://midwayfair.org. PCBs of my designs from: http://www.1776Effects.com (Bearhug Comp & Cardinal Harmonic Trem); http://www.jmkpcbs.com (Hamlet+ delay & Blue Warbler envelope vibe); Snow Day OD/Flabulanche: www.madbeanpedals.com

das234

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Re: We should have a cooking thread. Now we do.
« Reply #97 on: December 22, 2013, 12:31:48 PM »
Gotta try that, sounds tasty. What kind of inner cheese makes it all happen?
Depends what you like.  I usually pick something that melts up nice, or a combination.  Fontina is good, some of the mild mexican cheeses melt nicely, maybe a goat gouda.  A touch of garlic is nice too. 

midwayfair

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Re: We should have a cooking thread. Now we do.
« Reply #98 on: January 11, 2014, 02:28:43 PM »
Have I mentioned my love of omelets?



Spinach, italian hard cheeses, novello olive oil, smoked salt, and a bit of herbs de provence. :)
Myself's music & things I make: http://jonpattonmusic.com. My band: http://midwayfair.org. PCBs of my designs from: http://www.1776Effects.com (Bearhug Comp & Cardinal Harmonic Trem); http://www.jmkpcbs.com (Hamlet+ delay & Blue Warbler envelope vibe); Snow Day OD/Flabulanche: www.madbeanpedals.com

atreidesheir

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Re: We should have a cooking thread. Now we do.
« Reply #99 on: January 11, 2014, 02:42:43 PM »
bread+provolone+pepperoni or other cold cut = grilled, then dipped in spaghetti sauce is very easy and very nice.
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das234

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Re: We should have a cooking thread. Now we do.
« Reply #100 on: January 11, 2014, 02:54:38 PM »
Made pizzas last night.  My favorite was a breakfast pizza: Hollandaise sauce, eggs, sharp cheddar & jack cheeses, crumbled bacon, breakfast sausage and green peppers.  Tastes like happiness.

davent

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Re: We should have a cooking thread. Now we do.
« Reply #101 on: January 11, 2014, 03:01:41 PM »
Right about now i need something that tastes like summer! (as they clear the snow banks from the road in front of the house and return it to two lanes of traffic.)

Looking and sounding good guys, got short ribs braising in the oven soon to be joined there by a tray of garlic, herbs and olive oil coated root vegetables, winter soul food.
"If you always do what you always did- you always get what you always got." - Unknown

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midwayfair

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Re: We should have a cooking thread. Now we do.
« Reply #102 on: January 11, 2014, 09:06:16 PM »
Looking and sounding good guys, got short ribs braising in the oven

Holy coincidence batman, that was our dinner tonight, too! I did just potatoes (on top of everything -- not in the liquid), onions, carrots, and celery, with some reduced red and white wine in the bottom for the braising liquid. Almost no oil, just the rendered fat from searing the short ribs first. Tinfoil covering and an hour and a half in the oven. Twas very good, but it was one of those cases where I should have had the foresight to let the ribs sit in some salt on the counter for a couple hours beforehand to dry out a bit.
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davent

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Re: We should have a cooking thread. Now we do.
« Reply #103 on: January 11, 2014, 10:49:04 PM »
Cross-cut short ribs, may be my favourite cut of beef, just so loaded with flavour and fall-apart tender when braised. Great food can be so easy!

More or less followed a recipe from a book called Bones, simple and so tasty.

(For two sets) Salt and pepper the ribs, browned  in a bit of olive oil. Remove from the pan, saute an onion in the rendered fat/olive oil until translucent, deglaze pan with 3/4 cup red wine, add a couple diced carrots, a cup of summer canned tomatoes, three large cloves minced garlic, chili flakes. Bring back to a boil add ribs back in, cover with a parchment paper lid then the pan lid, into the oven for 1 1/2 hrs. Remove parchment lid and cook another hour or so until meltingly tender. To serve sprinkle with fresh chopped parsley.

No leftovers...
"If you always do what you always did- you always get what you always got." - Unknown

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alanp

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Re: We should have a cooking thread. Now we do.
« Reply #104 on: January 11, 2014, 11:10:42 PM »
Massively lazy hotdogs.

Cut a small cut in two long buns. Butter 'em. (Margerine 'em, to be in keepin' with the spirit of this.) Chuck two lengths of cheese on one side, one on the other side. (Or two and two, your choice.) Microwave two frankfurters for one minute combined (the skin is nicely crunchy this way.) Put the frankfurters in the buns w' cheese. Add mustard and Whitlock's Tomato Chutney (best. Tomato. Sauce. EVER.)

Lazy hotdogs done fer consumption.
"A man is not dead while his name is still spoken."
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