How do you cook it?

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IWantAKouki

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Emphasis on making sure you stir once in a while to check to make sure nothing is sticking. I made a huge batch of bolegnese to make three freezer lasagnas pre-baby and scorched the bottom :doh:

Forgot to post it but I did end up making halibut with mango (jalapeno) salsa, though the only macadamia nuts I could find were pre-packaged and like $15 bucks so instead I did a white cornmeal crust which turned out pretty good (over cilantro-lime rice with black sesame)

For the game tonight...well I was going to make meatloaf anyways so...and made red lentils because they are orange...and the "country" beans w/ bacon represent the turf...and the only reason I made mashed cauliflower was to get the stitching on the football. One of my better loafs. I fuckin' love meatloaf.
 

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Randolphkeys

When you gonna gimmie some time, Corona?
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Bought molasses today and decided to use it twice: pork chops with a molasses marinade with a fresh dark rye bread.

Here's the marinade:

1 cup boiling water
3 tablespoons salt
2 tablespoons molasses
1 tablespoon Lea & Perrins
1/2 teaspoon of five spice
A splash of juice from my cocktail cherries.

After you add the ingredients to the cup of boiling water, stir a few minutes. Then put it in the freezer with 2-3 ice cubes. When it chills, submerge your pork chops in the brine for 4-6 hours, then broil.

I haven't made a dough besides pizza dough for at least a decade... the dark rye ended up too perfect. I used 1/8 a cup of Dutch unsweetened chocolate, and the recipe clearly expected boring Hershey's unsweetened chocolate, so it's almost like a high end pastry.
 

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Out of the Rafters at the Q

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Made a fancy steak dinner for family today.

Bought a chateaubriand from Farmer's Rail in Richfield.

Steak gets sous vide at 120 for an hour, then seared in cast iron with grapeseed oil, butter, a whole head of garlic cut in half, facing down, and some rosemary.

Made some easy miso risotto in the pressure cooker.

Made some easy sriracha-honey brussels sprouts in the oven.

Steaks get finished with a green peppercorn cream sauce. https://www.epicurious.com/recipes/food/views/filet-mignon-with-green-peppercorn-cream-sauce-15687
 

Sebastian

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Bought molasses today and decided to use it twice: pork chops with a molasses marinade with a fresh dark rye bread.

Here's the marinade:

1 cup boiling water
3 tablespoons salt
2 tablespoons molasses
1 tablespoon Lea & Perrins
1/2 teaspoon of five spice
A splash of juice from my cocktail cherries.

After you add the ingredients to the cup of boiling water, stir a few minutes. Then put it in the freezer with 2-3 ice cubes. When it chills, submerge your pork chops in the brine for 4-6 hours, then broil.

I haven't made a dough besides pizza dough for at least a decade... the dark rye ended up too perfect. I used 1/8 a cup of Dutch unsweetened chocolate, and the recipe clearly expected boring Hershey's unsweetened chocolate, so it's almost like a high end pastry.

Oh man, that looks amazing!

Great job!
 

browniebob

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I made crab cakes last night for the first time. Super easy and most of the ingredients are probably already in your fridge/pantry. Make a slurry of mayo, 1 egg, splash of worcestshire, dollop of dijon mustard, old bay, and 2/3 cup crackers. I had Ritz on hand.

Then toss in 1 lb of canned lump crab meat. ($9 at Giant Eagle), chill for 30 minutes. Then form into patties and sear in a cast iron skillet. They were fantastic.
 

bob2the2nd

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bacon wrapped filet Mignon, with a mushroom/onion red wine mixture on top with a bit of blue cheese

hassleback potato with cheddar cheese, green onion and bacon (with some sour cream)

green things. for color.
 

Sebastian

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bacon wrapped filet Mignon, with a mushroom/onion red wine mixture on top with a bit of blue cheese

hassleback potato with cheddar cheese, green onion and bacon (with some sour cream)

green things. for color.

Tasty!
 
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