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What are you cooking tonight?


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#811 precenphix

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Posted 06 March 2010 - 03:48 PM

NY strips with smokey, crumbled blue cheese, rosemary and garlic alongside a few scallops marinated in olive oil, salt, black pepper and lemon pepper. All grilled and washed down with a delicious meritage. Spring fever, children...tasty.
Those with knowledge easily sense the truth of things. Those with egos built up on rumor and fancy, tend to maintain a hard line. - Tatan (Evan Camomile)

#812 anonymous green peony

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Posted 14 August 2010 - 08:46 AM

I am not an intuitive cook but I can certainly follow a recipe! So many of these sound delicious!! Ron, how did you get to be such a good cook?? Recipes please!! :worshippy:

#813 Ron

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Posted 14 August 2010 - 09:15 AM

Haha. Thanks. I eat a lot. Aside from that, I'm Greek, and I was raised in my mother's kitchen! Next time I'm able to cook for myself, I'll be sure to post recipes and pictures, like the way Quartermaster James has done beautifully over in the "Tonight's Repast" thread.

It looks like Brian can find his way around a kitchen too!
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#814 anonymous green peony

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Posted 14 August 2010 - 09:20 AM

Seems like there's quite a few around here that can cook! So many things sound yummy!

#815 OMG_Bill

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Posted 14 August 2010 - 09:24 AM

The ones that can't cook can eat pretty well.


<-------- An example.
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#816 rob fritz

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Posted 27 August 2010 - 11:41 PM

Well it's just past 3:30am and the pork butt is in the bbq pit with ribs to follow in about 6hrs. It's going to be one long day, plenty of beer, absinthe and Tesseron lot 29 cognac and of course great company :cheers:

#817 Joe Legate

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Posted 28 August 2010 - 06:11 AM

Great Scott! Let me fire up the Learjet!
That sounds like an extraordinary feast. Well played, Sir! :cheers:

#818 Absomphe

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Posted 28 August 2010 - 07:11 AM

:clap: :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#819 jcbphd

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Posted 28 August 2010 - 09:48 PM

I made a farfalle pasta with chick peas and an uncooked tomato sauce of 1 lb peeled tomatoes, 8-10 basil leaves (lemon and regular), 1 Tbsp balsamic vinegar, 1 Tbsp EVOO, 1 Tbsp anchovy paste, 1 clove garlic, salt, pepper. It were deeelicious.
Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"

Ça descend la gorge comme le bébé Jésus en culottes de velours.

You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane

#820 Quartermaster James

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Posted 29 August 2010 - 07:40 PM

Well it's just past 3:30am and the pork butt is in the bbq pit with ribs to follow in about 6hrs. It's going to be one long day, plenty of beer, absinthe and Tesseron lot 29 cognac and of course great company :cheers:


Yum!
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#821 Quartermaster James

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Posted 29 August 2010 - 07:41 PM

I made a farfalle pasta with chick peas and an uncooked tomato sauce of 1 lb peeled tomatoes, 8-10 basil leaves (lemon and regular), 1 Tbsp balsamic vinegar, 1 Tbsp EVOO, 1 Tbsp anchovy paste, 1 clove garlic, salt, pepper. It were deeelicious.


Yum! Again!
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#822 Jay

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Posted 24 September 2010 - 08:44 PM

Shellfish ecstasy was mine tonight!

I suddenly decided I was in the mood for linguini and clams tonight, and remembered that I had a can of 'Curry Clams' that I bought at an Asian supermarket a couple months ago and hadn't gotten around to yet. "Close enough," methinks, and I whip up a very basic recipe for the traditional Mediterranean-styles linguini with clams, deciding to leave out the basil since I wasn't sure how that would go with the curry clams. Well, it all turned out brilliantly. The glass of Meadow of Love I was nursing actually held its own during the meal, although I would still recommend enjoying your absinthe beforehand.

For anyone interested, here's the recipe I came up with:

6.5 oz can of curry clams
2 tblsp butter (half of what I use for "standard" linguini and clams)
1/3 cup olive oil
1 tsp minced garlic
1/2 tsp ground pepper (I use a 3-pepper blend)
8 oz linguini

While your boiling the linguini, melt the butter in a small saucepan on medium heat until it's melted, add the garlic first and let it sizzle for about 30 seconds, then add all the rest and bring it back to a low boil. Drain your pasta, pour on the sauce, and prepare for an outstanding meal. I recommend having a piece of bread handy afterward to sop up the extra sauce, because you WILL want to claim it for your own.

#823 rob fritz

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Posted 24 September 2010 - 11:42 PM

At 3 am. put the pork butt in the bbq. pit, about 10 am. 2 racks of ribs will go on the rack above the butt so they can help baste it. Makes for a very long but tasty day :cheers:

#824 Bob Tessier

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Posted 25 September 2010 - 03:39 AM

Must .... get .... to ....Connecticut ..... BBQ, BBQ, .... mmmmm! :cheers:
"Gentlemen, you can't fight in here! This is the War Room!"

#825 kaseijin

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Posted 15 October 2010 - 01:54 PM

Tonight, I am stuffing some artichokes with sopressata, parmesan cheese, and breadcrumbs, then braising them (standing up) in butter and white wine, and melting some provelone cheese over the tops under the broiler when done.

A couple of Aviations before dinner...

It's gonna be a good night!

#826 Joe Legate

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Posted 15 October 2010 - 05:18 PM

Nothing fancy here. I'm grilling a some organic Montana beef, wrapped in organic Montana bacon with a rice and Serrano pepper side dish. The absinthe is pretty good, though. ;)

#827 baubel

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Posted 15 October 2010 - 05:23 PM

Cyser. If that counts on this thread. We'll see. I think I messed it up.

A little technological fix to a spiritual problem.


#828 OMG_Bill

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Posted 15 October 2010 - 06:44 PM

It'll be fine bauble. I've made some and if it works for me then you ought to be just fine. ;)

Tell him Joe. :cheers:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#829 Joe Legate

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Posted 15 October 2010 - 06:56 PM

Apple Juice? Check.
Honey? Check.
Yeast? Check.

As long as your must wasn't too hot when you added the yeast and everything was properly sanitized, you'll be fine. :cheers:

#830 baubel

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Posted 15 October 2010 - 07:15 PM

Was 103.4 degrees too hot for the yeast? It cooled down to 99.6 after the vigorous stirring.

A little technological fix to a spiritual problem.


#831 Joe Legate

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Posted 15 October 2010 - 07:26 PM

Nah, that should be alright.

#832 baubel

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Posted 15 October 2010 - 08:47 PM

Thanks Joe. I interrupted Bill's dinner again tonight asking him that earlier and he said it'd be fine as well. Sorry for buggin you so much Billl. If it turns out you'll be welcome to as many bottles as you want. ;)

A little technological fix to a spiritual problem.


#833 LeRoy

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Posted 15 October 2010 - 09:15 PM

Sounds like fun, Baubel!
I also think it will be fine. My temp's are always wacky due to the weather here. It seems I'm always on the warm side and things are fine.

"We shall see that at which dogs howl in the dark, and that at which cats prick up their ears after midnight"
HP Lovecraft


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#834 baubel

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Posted 15 October 2010 - 10:35 PM

Sweet. It was fun. I can't wait to do it again, but I'm going to have to wait a bit.

Nothing fancy here. I'm grilling a some organic Montana beef, wrapped in organic Montana bacon with a rice and Serrano pepper side dish. The absinthe is pretty good, though. ;)



Sounds awesome. Next time I'm up there I hope I'll be able to try some of that...both the food and absinthe. :cheers:

A little technological fix to a spiritual problem.


#835 Joe Legate

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Posted 16 October 2010 - 04:19 AM

There is no shortage of either and plenty of room for you and your girl. Hell, I may even let you work the bottler!

#836 djwakka

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Posted 30 October 2010 - 10:09 PM

I maranated a pork tenderloin in Lucid, seared it on the grill, brushed it with a little garlic-infused EVOO and slow cooked it until it was finished. I highly recommend it. I served it with my smoked Gouda mashed potatoes, grilled asparagus and home-made Gougeres on the side. It's true; cooks eat the best haha. :laugh:

#837 Joe Legate

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Posted 30 October 2010 - 10:12 PM

Pho.
Heavy on the chili sauce. :devil:

#838 rob fritz

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Posted 31 October 2010 - 03:51 AM

Tonite being Halloween, gonna be as :devil: bad as I can get, homeade mac and cheese with hot wings. The wings will be bbq'd of course.

#839 Jack Griffin

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Posted 31 October 2010 - 04:40 PM

Spinach pie. Hmmm. The color was toasty on the outside, and a dark emerald within.
Aroma was vegetal. Louche, none whatsoever. Flavor a bit like freshly cut grass with some
strange cheese-like florals. Finish...well, it keeps coming back. Urp.

#840 Absomphe

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Posted 01 November 2010 - 04:11 AM

Spanakopita?

Ouzo?

It's two, two, two treats in one. :twitchsmile:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?



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