What did you cook tonight?

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Andrew Kotowski
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Re: What did you cook tonight?

#1101 Post by Andrew Kotowski » October 28th, 2018, 6:21 pm

How did I miss Nola’s recipe? Will cook in the next couple of weeks and post the results.

Rolling old school tonight with a chicken on the egg, over a diffuser and an apple wood fire. Last night was a bit more exciting - white salmon with a fennel salt topping, cooked slow in the Breville and a fennel/red onion/Parmesan/lemon juice side dish. The kids made me do my garlic cheesy bread, stolen with pride from Mike’s By-the-Bucket in Santa Clara (before it burned down).
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Re: What did you cook tonight?

#1102 Post by K_F_o_l_e_y » October 31st, 2018, 10:53 am

Sous vide wild sockeye salmon roulade, with lemon-parsley piccata sauce.

My first time using "meat glue"!
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Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1103 Post by Bdklein » October 31st, 2018, 4:13 pm

First I caught 'em.

Then I cooked 'em.

Then we ate 'em.

Pics not necessarily in that order
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Re: What did you cook tonight?

#1104 Post by Kenny H » October 31st, 2018, 7:32 pm

K_F_o_l_e_y wrote:
October 31st, 2018, 10:53 am
Sous vide wild sockeye salmon roulade, with lemon-parsley piccata sauce.

My first time using "meat glue"!
Beautifully done!
H0eve!kamp

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Re: What did you cook tonight?

#1105 Post by Kenny H » October 31st, 2018, 7:33 pm

Bdklein wrote:
October 31st, 2018, 4:13 pm
First I caught 'em.

Then I cooked 'em.

Then we ate 'em.

Pics not necessarily in that order
What are those?
H0eve!kamp

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Brian Tuite
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Re: What did you cook tonight?

#1106 Post by Brian Tuite » October 31st, 2018, 7:42 pm

Kenny H wrote:
October 31st, 2018, 7:33 pm
Bdklein wrote:
October 31st, 2018, 4:13 pm
First I caught 'em.

Then I cooked 'em.

Then we ate 'em.

Pics not necessarily in that order
What are those?
Look like Perch to me.
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Re: What did you cook tonight?

#1107 Post by Bdklein » November 1st, 2018, 2:59 am

Brian Tuite wrote:
October 31st, 2018, 7:42 pm
Kenny H wrote:
October 31st, 2018, 7:33 pm
Bdklein wrote:
October 31st, 2018, 4:13 pm
First I caught 'em.

Then I cooked 'em.

Then we ate 'em.

Pics not necessarily in that order
What are those?
Look like Perch to me.
Blackfish aka tautog out of the Long Island Soind. Yum.
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Re: What did you cook tonight?

#1108 Post by Brian Tuite » November 2nd, 2018, 5:52 am

Bdklein wrote:
November 1st, 2018, 2:59 am


Blackfish aka tautog out of the Long Island Soind. Yum.

A unique fish at that! Those botox looking lips remind me of rubber lipped perch.
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Re: What did you cook tonight?

#1109 Post by Jorge Henriquez » November 2nd, 2018, 8:02 am

C504E2E8-2039-4DFD-99CC-6EB1D3EF8331.jpeg
Last night’s Ma Po Tofu. I’m getting better at this dish.
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Re: What did you cook tonight?

#1110 Post by Brandon R » November 2nd, 2018, 9:23 am

That looks amazing, Jorge. I will be making that soon!
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Re: What did you cook tonight?

#1111 Post by Kenny H » November 2nd, 2018, 8:04 pm

Jorge Henriquez wrote:
November 2nd, 2018, 8:02 am
C504E2E8-2039-4DFD-99CC-6EB1D3EF8331.jpeg

Last night’s Ma Po Tofu. I’m getting better at this dish.
Must have. Sichuan can be sooo good.

But please tell me, not another teflon wok??? pileon

Carbon steel, chinese handmade, Amazon, $40.
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Re: What did you cook tonight?

#1112 Post by Jorge Henriquez » November 2nd, 2018, 8:26 pm

Yes Kenny, I have shamed my ancestors with my non-stick wok. I must commit Harry Carey now. Will look at Amazon steel ones.
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Re: What did you cook tonight?

#1113 Post by Arthur Gamon » November 2nd, 2018, 8:50 pm

Tonight was just fish and chips at a local restaurant. Tomorrow will be salmon fillets with green beans and cous-cous with Za'atar. You could check out the recipe on:

https://www.hellofresh.com/recipes/medi ... k=2018-W34

Sorry this is so commercial, but this is what we will re-create. It is good eats.
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Re: What did you cook tonight?

#1114 Post by Brian Tuite » November 3rd, 2018, 8:39 am

Jorge Henriquez wrote:
November 2nd, 2018, 8:26 pm
Yes Kenny, I have shamed my ancestors with my non-stick wok. I must commit Harry Carey now. Will look at Amazon steel ones.
He’s been dead for 20 years.
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Re: What did you cook tonight?

#1115 Post by Kenny H » November 4th, 2018, 3:02 pm

Burmese/chinese fusion of asian spiced (garam masala and cumin) pork and beef bone marrow steamed dumpling, in a miso pork/beef bone stock.
IMG_8582-2.jpg
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Re: What did you cook tonight?

#1116 Post by Jeff Rosenberg » November 4th, 2018, 4:30 pm

Kenny H wrote:
November 4th, 2018, 3:02 pm
Burmese/chinese fusion of asian spiced (garam masala and cumin) pork and beef bone marrow steamed dumpling, in a miso pork/beef bone stock.

IMG_8582-2.jpg
I would gladly eat that. Looks fabulous.

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Re: What did you cook tonight?

#1117 Post by K_F_o_l_e_y » November 6th, 2018, 8:50 am

"UNREAL" QUAIL EGG: Probably the most difficult dish I've ever prepared, this raw quail egg look-alike blew everyone away, and was a molecular slight-of-hand made from lemongrass (whites) & passion fruit (yolks). Paired with 1998 Dom Perignon Champagne P2.

The shells were real, however.

(recipe from the amazing folks at ChefSteps.com)
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Cheers,
/<evin


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Re: What did you cook tonight?

#1118 Post by K_F_o_l_e_y » November 7th, 2018, 12:49 pm

VEGETABLE SOUP: Made with home-made kombu/bonito dashi broth, and snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil.

Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest
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Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
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Re: What did you cook tonight?

#1119 Post by Nola Palomar » November 7th, 2018, 2:36 pm

K_F_o_l_e_y wrote:
November 7th, 2018, 12:49 pm
VEGETABLE SOUP: Made with home-made kombu/bonito dashi broth, and snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil.

Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest
Oh that looks perfect....Can you come here and fix some for me???
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Re: What did you cook tonight?

#1120 Post by K_F_o_l_e_y » November 7th, 2018, 2:54 pm

Nola Palomar wrote:
November 7th, 2018, 2:36 pm
K_F_o_l_e_y wrote:
November 7th, 2018, 12:49 pm
VEGETABLE SOUP: Made with home-made kombu/bonito dashi broth, and snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil.

Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest
Oh that looks perfect....Can you come here and fix some for me???
I'm on my way...

Wait! Which side of the Atlantic?
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1121 Post by Nola Palomar » November 7th, 2018, 2:57 pm

K_F_o_l_e_y wrote:
November 7th, 2018, 2:54 pm
Nola Palomar wrote:
November 7th, 2018, 2:36 pm
K_F_o_l_e_y wrote:
November 7th, 2018, 12:49 pm
VEGETABLE SOUP: Made with home-made kombu/bonito dashi broth, and snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil.

Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest
Oh that looks perfect....Can you come here and fix some for me???
I'm on my way...

Wait! Which side of the Atlantic?

LOL needed that chuckle!!!
I'm Stateside right now...
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Re: What did you cook tonight?

#1122 Post by Robert M yers » November 7th, 2018, 8:30 pm

67793BEE-FA32-4F8C-A93C-883EFFA90B94.jpeg
w

Isaac Toups dirty rice recipe. Had it the first time at his restaurant and was hooked. They loved it on Top Chef as well and its easy to see why after one bite. It is Tough to make look good, but I encourage everyone to look it up and make it as it’s worth the effort.

Kevin, that egg dish looks incredible. How long did it take and is it stable enough to make ahead of time?

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Re: What did you cook tonight?

#1123 Post by K_F_o_l_e_y » November 8th, 2018, 2:31 am

Robert M yers wrote:
November 7th, 2018, 8:30 pm
Kevin, that egg dish looks incredible. How long did it take and is it stable enough to make ahead of time?
Robert, the dish took several hours to make, but the individual steps were not really all that hard, just a bit tedious. LOL, it took a hour just to prepare 30 egg shells.

It's the first time I've done spherification (in this case, frozen reverse spherification), so I could probably do it faster now that I know how. I thought about preparing them the night before, but was worried the yolk might bleed into the white and ruin the effect, so I did the final assembly steps about 3 hours before the party and stored them in the fridge. But it might be more stable than that. I made the lemongrass and passion fruit purees and froze the yolks the night before. I bought a high quality frozen passion fruit puree, which saved some time.

Here's a video about the technique:

Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1124 Post by Mark Golodetz » November 8th, 2018, 5:40 am

Incredible. Where did you get the centrifuge etc?
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Re: What did you cook tonight?

#1125 Post by Brian Tuite » November 8th, 2018, 5:41 am

K_F_o_l_e_y wrote:
November 8th, 2018, 2:31 am
Robert M yers wrote:
November 7th, 2018, 8:30 pm
Kevin, that egg dish looks incredible. How long did it take and is it stable enough to make ahead of time?
Robert, the dish took several hours to make, but the individual steps were not really all that hard, just a bit tedious. LOL, it took a hour just to prepare 30 egg shells.

It's the first time I've done spherification (in this case, frozen reverse spherification), so I could probably do it faster now that I know how. I thought about preparing them the night before, but was worried the yolk might bleed into the white and ruin the effect, so I did the final assembly steps about 3 hours before the party and stored them in the fridge. But it might be more stable than that. I made the lemongrass and passion fruit purees and froze the yolks the night before. I bought a high quality frozen passion fruit puree, which saved some time.

Here's a video about the technique:

You lost me at centrifuge. [wow.gif] that is ridiculously cool.
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Re: What did you cook tonight?

#1126 Post by K_F_o_l_e_y » November 8th, 2018, 5:52 am

Mark Golodetz wrote:
November 8th, 2018, 5:40 am
Incredible. Where did you get the centrifuge etc?
A few hacks:

1) Someone mentioned in the comments for the recipe on ChefSteps.com about centrifuging the lemongrass pulp in a washing machine. I tried it (purchased centrifuge bottles), and it works, sort of. Yes, I tried it lol. Frankly, just wrap the pulp in cheese cloth and give it a good squeeze is more effective (the washing machine works better for centrifuging pectin-free strawberry broth I made for dessert).

2) Forget the tiny scissors (although one doesn't hurt for tidying up a few ragged shell edges...get a Revlon cuticle scissors at CVS), try an actual quail egg scissors to save a ton of time (Amazon).

3) I purchased a spherification kit from Modernist Pantry.

4) The French company Boiron makes a really high quality frozen passion fruit puree you can buy on Amazon. Don't freak out when the yolk base gets viscous after degassing, the yolks still turn out fine.

5) To pump up the intensity of the lemongrass, I added a couple of drops of lemongrass essence. Not necessary, but I think it helps.

6) Rather than a soup gun, to transfer the "whites", a 10mL disposable plastic seriological pipette and hand pump is convenient (Amazon).

7) I make several different sized "yolks", 2mL, 2.5mL, and 3mL. They all seemed to work, but I think the smaller ones worked better for the size eggs I had.

8) To serve, I purchased lucite egg display stands (size 1), which I "glued" to a serving plate with a dab of honey to prevented it from sliding around (Etsy).

9) Make at least 2 or 3 eggs per person, since everyone will want more than one! Play a game and ask them to guess what the flavors are (after you repeatedly assure them the shell is the only part of a real egg involved...they really do look like raw quail eggs!)
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1127 Post by Jay Miller » November 8th, 2018, 12:15 pm

K_F_o_l_e_y wrote:
November 8th, 2018, 5:52 am
Mark Golodetz wrote:
November 8th, 2018, 5:40 am
Incredible. Where did you get the centrifuge etc?


4) The French company Boiron makes a really high quality frozen passion fruit puree you can buy on Amazon. Don't freak out when the yolk base gets viscous after degassing, the yolks still turn out fine.

I didn't know Boiron was available on amazon, thank you!

I buy it at Buon Italia but ever since they moved downstairs in Chelsea Market the selection has gotten a lot worse. Guava is our favorite, I substitute it for mango when making lassi. Nowadays they only have guava (or mango) about 10% of the time so a mail order option is great.
Ripe fruit isn't necessarily a flaw.

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Re: What did you cook tonight?

#1128 Post by Kenny H » November 8th, 2018, 1:14 pm

Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients?
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Re: What did you cook tonight?

#1129 Post by Jason Hagen » November 8th, 2018, 1:40 pm

Not "tonight" but lunch.




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J

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Re: What did you cook tonight?

#1130 Post by K_F_o_l_e_y » November 8th, 2018, 2:27 pm

Kenny H wrote:
November 8th, 2018, 1:14 pm
Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients?
You mean like Chateau d'Yquem? It's just some moldy grapes after all. [bleh.gif]
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1131 Post by Kenny H » November 8th, 2018, 2:37 pm

Noble moldy grapes.
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Re: What did you cook tonight?

#1132 Post by K_F_o_l_e_y » November 8th, 2018, 2:39 pm

Another shot at this, reducing the lemon juice in the sauce and not searing the end of the sliced roulade this time.

SOUS VIDE WILD SOCKEYE SALMON ROULADE: With lemon-parsley-caper piccata sauce (113°F x 30 min), paired with 2007 Sine Qua Non Body & Soul
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IMG_1090.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1133 Post by Joe Chanley » November 8th, 2018, 5:49 pm

K_F_o_l_e_y wrote:
November 8th, 2018, 2:27 pm
Kenny H wrote:
November 8th, 2018, 1:14 pm
Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients?
You mean like Chateau d'Yquem? It's just some moldy grapes after all. [bleh.gif]
I’m curious as well regarding Kenny’s question

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Re: What did you cook tonight?

#1134 Post by K_F_o_l_e_y » November 9th, 2018, 12:26 pm

Joe Chanley wrote:
November 8th, 2018, 5:49 pm
K_F_o_l_e_y wrote:
November 8th, 2018, 2:27 pm
Kenny H wrote:
November 8th, 2018, 1:14 pm
Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients?
You mean like Chateau d'Yquem? It's just some moldy grapes after all. [bleh.gif]
I’m curious as well regarding Kenny’s question
Isn't that kind of like asking whether a chocolate Easter egg is better than a chicken egg? Or is an edible balloon better than...I don't know what...AIR???

You'd have to try both and make up your own mind!
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Alinea's edible baloon.jpg
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1135 Post by Nola Palomar » November 10th, 2018, 3:12 pm

Chicken vegetable soup.
Day 5 of my cold...going into bronchitis it think...
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Re: What did you cook tonight?

#1136 Post by K_F_o_l_e_y » November 10th, 2018, 3:26 pm

Nola Palomar wrote:
November 10th, 2018, 3:12 pm
Day 5 of my cold...going into bronchitis it think...
OK, everyone FedEx SOUP to Nola!
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1137 Post by Mike Maguire » November 10th, 2018, 3:31 pm

Shepherd’s pie with a cauliflower white bean crust, if you had your eyes closed you would swear it was mashed potatoes, really good!

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Re: What did you cook tonight?

#1138 Post by Nola Palomar » November 10th, 2018, 4:45 pm

K_F_o_l_e_y wrote:
November 10th, 2018, 3:26 pm
Nola Palomar wrote:
November 10th, 2018, 3:12 pm
Day 5 of my cold...going into bronchitis it think...
OK, everyone FedEx SOUP to Nola!
OMG LOL

I'm good enough to cook. I had my soup, warm toasted naan, humus, EVOO (mine) and a bit of Brie and a hard cider.
Nola
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Juan Manuel Palomar MD - 1948-2018 Husband, Father, Surgeon, Mentor, Winery owner & Winemaker, my everything...RIP
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Re: What did you cook tonight?

#1139 Post by K_F_o_l_e_y » November 13th, 2018, 3:51 pm

FROMAGE BLANC SORBET: In honor of the late great French Chef Joël Robuchon, who first served this, I made Fromage Blanc sorbet in a stand mixer, frozen using dry ice powder, served with chamber vacuum-compressed strawberries & centrifuged strawberry broth (all recipes from @chefsteps).

Paired with a 2005 Inniskillin Vidal Icewine Niagara Peninsula VQA

Supposedly, the faster you freeze ice cream, the creamier it will be (smaller ice crystals), which is why those freezer churn gizmos doesn't make great ice cream. Well the fastest way to freeze is with liquid nitrogen, but that is hard to source and a bit dangerous. Dry ice is easier to find (powdered first in a blender), so you can crank out lovely ice cream in your stand mixer in just 5 minutes!

Compressing strawberries in strawberry juice turns late season strawberry into just picked in June strawberries.

Unfortunately my rocher skills are pathetic. I think I let the sorbet get too cold in the freezer before trying to scoop.
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Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1140 Post by Brian Tuite » November 14th, 2018, 7:38 pm

Hawai’ian Marinated Short Ribs w/Sriracha Teriyaki over Brown Basmati Rice with Garlic/Ponzu Braised Swiss Chard

0EA3954C-2A0B-423A-9DAD-8C53DE51DE53.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

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"Something so subtle only I can detect it." ~ Randy Bowman

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Re: What did you cook tonight?

#1141 Post by Kenny H » November 14th, 2018, 9:40 pm

Brian Tuite wrote:
November 14th, 2018, 7:38 pm
Hawai’ian Marinated Short Ribs w/Sriracha Teriyaki over Brown Basmati Rice with Garlic/Ponzu Braised Swiss Chard


0EA3954C-2A0B-423A-9DAD-8C53DE51DE53.jpeg
Bravo good sir!
H0eve!kamp

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Sherri S h a p i r o
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Re: What did you cook tonight?

#1142 Post by Sherri S h a p i r o » November 15th, 2018, 5:08 am

Those short ribs look fantastic, Brian!

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Re: What did you cook tonight?

#1143 Post by Craig G » November 15th, 2018, 5:13 am

Soup gun?
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

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Re: What did you cook tonight?

#1144 Post by Brian Tuite » November 15th, 2018, 6:50 am

Sherri S h a p i r o wrote:
November 15th, 2018, 5:08 am
Those short ribs look fantastic, Brian!
Best part is I have leftovers for lunch and a second round of short ribs marinating!
3B0EE5D8-0AB3-49EE-BD26-A03DA6DBBCFC.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

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Re: What did you cook tonight?

#1145 Post by K_F_o_l_e_y » November 15th, 2018, 7:46 am

Craig G wrote:
November 15th, 2018, 5:13 am
Soup gun?
It requires a special license in MA.
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Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1146 Post by Nola Palomar » November 16th, 2018, 6:19 pm

Cod Provencale with Ratatouille & Rice.
Click to see spoiler:
Frozen boxed meal from TJ
Nola
ITB

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Bodega Dominio Buenavista
D.O.P. Granada, Spain


Juan Manuel Palomar MD - 1948-2018 Husband, Father, Surgeon, Mentor, Winery owner & Winemaker, my everything...RIP
Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: What did you cook tonight?

#1147 Post by K_F_o_l_e_y » November 18th, 2018, 6:53 am

Nola Palomar wrote:
November 16th, 2018, 6:19 pm
Cod Provencale with Ratatouille & Rice.
Click to see spoiler:
Frozen boxed meal from TJ
What did you pair with it? [cheers.gif]
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1148 Post by Brian Tuite » November 18th, 2018, 7:01 am

Trying my hand at Southern Cooking
9333C9D1-B542-4056-8166-0D97532EA1DA.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

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Re: What did you cook tonight?

#1149 Post by K_F_o_l_e_y » November 18th, 2018, 7:03 am

Brian Tuite wrote:
November 18th, 2018, 7:01 am
Trying my hand at Southern Cooking
Holy @#$%! Are you pulling our leg?
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: What did you cook tonight?

#1150 Post by Brian Tuite » November 18th, 2018, 8:20 am

K_F_o_l_e_y wrote:
November 18th, 2018, 7:03 am
Brian Tuite wrote:
November 18th, 2018, 7:01 am
Trying my hand at Southern Cooking
Holy @#$%! Are you pulling our leg?
[help.gif]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

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