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How do you cook it?

IWantAKouki

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Noice, my wife loves moo goo gai pan but I've never made it (despite it being probably the easiest of Chinese takeout dishes to make...)

I'm getting a sous vide for Christmas, super stoked.
 

Jack Brickman

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Made the best stuffing I've ever had on Thanksgiving. Here's the recipe. I highly recommend this. This is a crockpot recipe, which was ideal for me on Thanksgiving because I have very little oven space and already had a turkey and green bean casserole in there.

6 cups cornbread, crumbled
8 slices day old bread (I used 6 slices and a cup of croutons since I had some on hand), cubed
4 eggs
1 white or yellow onion, diced
1/2 cup celery, diced (I probably put more like a full cup in, didn't measure)
1/2 tablespoon poultry seasoning
1/2 teaspoon pepper
1 cans cream of chicken soup
1 cup chicken or turkey broth
1/2 stick butter, cut into squares
Salt to taste

Grease up that crockpot to help keep the bread from sticking to the sides.

Put everything but the butter and salt into the crockpot and give it a good stir. Push the squares of butter into the top of the stuffing in various spots and cook it on low for two hours.

Note that you will probably need to add more broth or cream of chicken to this recipe at some point. The original recipe calls for two cans of cream of chicken and two cups of broth, but it also noted that it made for a very wet stuffing. I prefer a more solid stuffing and so I halved that, knowing I could always add more liquid later. I probably added somewhere between a half a cup to a cup of additional broth after two hours.

After those two hours are up, give it another good stir. Taste it now and add salt as necessary until it tastes good, then let it cook for another hour or two until the celery is cooked enough for your liking.

I considered adding half a pound to a pound of ground sausage to this recipe, but just didn't have the time on Thursday. Can't imagine it would hurt it any.

This was definitely the hit of Thanksgiving at my place.
 

King Stannis

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Made the best stuffing I've ever had on Thanksgiving. Here's the recipe. I highly recommend this. This is a crockpot recipe, which was ideal for me on Thanksgiving because I have very little oven space and already had a turkey and green bean casserole in there.

6 cups cornbread, crumbled
8 slices day old bread (I used 6 slices and a cup of croutons since I had some on hand), cubed
4 eggs
1 white or yellow onion, diced
1/2 cup celery, diced (I probably put more like a full cup in, didn't measure)
1/2 tablespoon poultry seasoning
1/2 teaspoon pepper
1 cans cream of chicken soup
1 cup chicken or turkey broth
1/2 stick butter, cut into squares
Salt to taste

Grease up that crockpot to help keep the bread from sticking to the sides.

Put everything but the butter and salt into the crockpot and give it a good stir. Push the squares of butter into the top of the stuffing in various spots and cook it on low for two hours.

Note that you will probably need to add more broth or cream of chicken to this recipe at some point. The original recipe calls for two cans of cream of chicken and two cups of broth, but it also noted that it made for a very wet stuffing. I prefer a more solid stuffing and so I halved that, knowing I could always add more liquid later. I probably added somewhere between a half a cup to a cup of additional broth after two hours.

After those two hours are up, give it another good stir. Taste it now and add salt as necessary until it tastes good, then let it cook for another hour or two until the celery is cooked enough for your liking.

I considered adding half a pound to a pound of ground sausage to this recipe, but just didn't have the time on Thursday. Can't imagine it would hurt it any.

This was definitely the hit of Thanksgiving at my place.
Huh. Never thought to add cream of chicken. But I can see how that would taste great.

I will have to replicate this. I think I might add some leeks which go well with Cream soups.
 

Jack Brickman

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Huh. Never thought to add cream of chicken. But I can see how that would taste great.

I will have to replicate this. I think I might add some leeks which go well with Cream soups.
Can't really tell the cream of chicken is even there, to be honest. I imagine it just adds to the overall depth of flavor, and there's a lot going on in this one with the cornbread, the croutons, the poultry seasoning, and the broth/soup.
 

Randolphkeys

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Sounds delicious.

I did my usual crab cake appetizer, nothing new.

My wife discovered an amazing garnish for her apple and pumpkin pies: Candied fresh cranberries.

She boiled two cups of water with one cup white sugar. She waited for the simple syrup to cool a bit then put one cup of fresh cranberries in the syrup overnight. The syrup was warm, but no longer boiling.

The next day she drained the syrup and added another cup of white sugar for two hours. The result were addictive little pops of juicy sweetness. I'd eat a bowl of them, but resting on top of pies they were colorful and surprising.
 

IWantAKouki

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My go-to stuffing recipe is from seriouseats. It's seriously good. Theory is similar, with the eggs and moisture making it more of a savory bread pudding. Seriouseats adds sage, sausage, and drying the bread out further (in oven for an ~hour). Less moisture in bread = add more of your own flavored moisture (ie stock) = more flavor.
 

Randolphkeys

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This isn't a meal I made but I am eating leftovers from Aisha Curry's restaurant International Smoke. No, I didn't purchase her food on purpose. My wife had a Holiday work event there and grabbed me the leftover ribs.

I was a little excited, purely because the place has great reviews and they smelled like a good smoke to meat ratio. I always oversmoke my ribs using cherry wood, but that's how I like them. I can also give her credit that these ribs aren't dried out or too fall off the bone. There's some chew there.

But they do taste and smell like smoked hot dogs covered in barbecue sauce. Something is off with the rub. Then out of curiousity I checked the price. $58 bucks for a ribs trio with a side of slaw! I must have gotten the bad third preparation or something.

We need Delly to stand guard at the kitchen and slap the spice rub out of Aisha Curry's hands.
 

gourimoko

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This isn't a meal I made but I am eating leftovers from Aisha Curry's restaurant International Smoke. No, I didn't purchase her food on purpose. My wife had a Holiday work event there and grabbed me the leftover ribs.
:chuckle:

:chuckle:

:chuckle:
 

Jack Brickman

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How the fuck does a restaurant charge fifty bucks for a rack of ribs? Shit costs like ten bucks at the store and I don't think I've ever seen a full rack for more than thirty bucks while dining out.
 

Randolphkeys

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How the fuck does a restaurant charge fifty bucks for a rack of ribs? Shit costs like ten bucks at the store and I don't think I've ever seen a full rack for more than thirty bucks while dining out.
I reread the menu online.

Full rack $39 and the combo of different styles is $55. I know they have to pay rent on an expensive downtown location, but just get the ribs right instead of bone-in salt bombs for that price.
 

FiveThous

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I reread the menu online.

Full rack $39 and the combo of different styles is $55. I know they have to pay rent on an expensive downtown location, but just get the ribs right instead of bone-in salt bombs for that price.
LMAO, doesn't she have a cooking show too?
 

Jack Brickman

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I reread the menu online.

Full rack $39 and the combo of different styles is $55. I know they have to pay rent on an expensive downtown location, but just get the ribs right instead of bone-in salt bombs for that price.
I mean, $39 is still excessive for ribs. The two most prominent BBQ places within a few blocks from me (I live in a city in North Carolina, so BBQ is not scarce) both charge $25 for a rack, and I'm sure it's ten times better than the shit you're getting in San Francisco.
 

Phills14

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Jesus Christ.
 

Hurl Bruce

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Where's the best place to get a good deal on a new grill?
 

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