The Cooking Thread
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I don't have an instapot but I think I can figure this out.
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@Benjamin-Hall said in The Cooking Thread:
I prefer the legs. I'm sure some smart-ass @Polygeekery: ... will have an awesome response.
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@Benjamin-Hall That made me think if "emotional support bacon". Happy thoughts!
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@HardwareGeek said in The Cooking Thread:
@dkf said in The Cooking Thread:
Happy thoughts!
Sad cholesterol thoughts.
Eh, eating lots of fatty meat has always been good for mine. It's the carbs that get me.
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@boomzilla said in The Cooking Thread:
It checks out.
I might change Pulled Pork to "Drunk As Hell" and change Brisket to "Blacked Out, Wife Angry".
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@Polygeekery saving "Awaken in Mexico" for a whole pig, then?
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@Gribnit have you not ever run across my dissertations regarding the functional alcoholism of my 20's and the phenomenons I observed of teleportation and time travel?
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@Karla said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
I prefer the legs. I'm sure some smart-ass @Polygeekery: ... will have an awesome response.
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@Polygeekery but you'd also change beer for Jack and coke so the whole scale gets thrown off anyway
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@boomzilla Read her both the Levithicus and the Deuteronomium.
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@BernieTheBernie said in The Cooking Thread:
@boomzilla Read her both the Levithicus and the Deuteronomium.
The recipes from the first are practically impossible to follow with modern ingredients and those from the second are just endless rehashes of prior recipes.
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@Karla said in The Cooking Thread:
@Benjamin-Hall said in The Cooking Thread:
I prefer the legs.
Mm, yeah.
With gravy?
Fried, baked, or grilled?
whole, or separated at the joints?
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¡Ay ay ay! It's that time again...
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@boomzilla said in The Cooking Thread:
¡Ay ay ay! It's that time again...
You could do this:
Although like most things involving bacon as a structural ingredient, it's probably not quite that easy to do right.
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@Benjamin-Hall said in The Cooking Thread:
Although like most things involving bacon as a structural ingredient, it's probably not quite that easy to do right.
That one probably would not be that difficult to do. Weave the bacon together and bake it on a draining rack at 375F until it is starting to get well browned, but not super crispy. Then when it is done and you pull it from the oven you place it over the form to cool. It wouldn't be that much different from making regular tortillas.
Bacon becomes an issue when you cook it with other items as it typically takes a lot longer to cook and cooks at a much lower temperature than other items and renders out a lot of fat as it does. So any recipe that integrates bacon needs to have a process to work around that.
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First time cooking for myself in... at least 6 months
Aaaand done
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@MrL I cook a lot and there is something about cooking over an actual open fire that makes everything better. I would take a hot dog cooked over an open fire over most meals I have had at trendy restaurants.
TL;DR, I am envious. Enjoy.
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@MrL stay cheeky breeky.
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Beef birria tacos, Spanish rice and refried beans from scratch were on the menu for Mother's Day. I also made margaritas and every time I do that I warn my wife that they are strong and she never listens but it is always my fault when she gets shitfaced.
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Getting breakfast started (Sausage cooked earlier and staying warm in the pellet grill):
Flipped:
This griddle makes some amazing pancakes. The cooking surface is just slightly cooler at the edges.
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Decided to make breakfast again this morning.
I have help.
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@Polygeekery your dog is moldy. Why is your dog moldy?
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@Gribnit said in The Cooking Thread:
@Polygeekery your dog is moldy. Why is your dog moldy?
Haaaave you seen his posts about his dogs in the dog status thread?
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@Carnage he's not allowed in there.
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@Carnage said in The Cooking Thread:
@Gribnit said in The Cooking Thread:
@Polygeekery your dog is moldy. Why is your dog moldy?
Haaaave you seen his posts about his dogs in the dog status thread?
Making reasonable assumptions...
That's quality taxidermy!
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@boomzilla said in The Cooking Thread:
@Carnage he's not allowed in there.
Is that because he hasn't asked for access, or was access denied?
(INB4 "Yes")
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Some well done trolling right there...
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@boomzilla not to mention steaming is
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Making coffee. But, deviating from the trivial recipe of "fill with water, 5 scoops grounds", sufficiently to document. BeneFiber's claims of complete dissolution appearing so far to be well-founded, and initial trials with a single tbsp in the grounds having succeeded, it is now time to proceed further, adding short-length psyllium in equal proportion to the grounds. Only thusly is knowledge advanced. Should the worst occur, know that I died as I lived - a hero and a paragon of human virtue.
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@Gribnit said in The Cooking Thread:
Should the worst occur, know that I died as I lived
Uh no. For once you'd not be full of it.
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@boomzilla The word ketchup is derived from “catch up”, as it's used to catch up on taste if your cooking gone wrong or you didn't have time or skill to cook anything better.</>
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@Bulb said in The Cooking Thread:
catch up on taste
To the degree that candied pickled tomato paste can do so.
I suspect the derivation to be from a Midwestern First Nations word for something vile.
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@Polygeekery said in The Cooking Thread:
I really like how Alton adds the vinegar to the warm potatoes.
I have a slow-mo loop of this. With saxophone.
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@boomzilla said in The Cooking Thread:
'You know what? This is a problem to be fixed.'"
It really isn't.
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@Polygeekery said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
'You know what? This is a problem to be fixed.'"
It really isn't.
Yeah. I've never had the side blow up - now the ends, that's a different story,..
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@boomzilla it is especially good at soothing hangovers.
Hey, I wonder how gazpacho would be with vodka in it? You could covertly medicate a pounding head and woozy stomach and no one would be judgey about it. Not that you ever worried too much about such things.
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@Polygeekery said in The Cooking Thread:
Hey, I wonder how gazpacho would be with vodka in it?
Probably great. Vodka works well in tomato sauces already, there's tons of prior art. And this way it wouldn't get ruined via evaporation.
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@Gribnit said in The Cooking Thread:
And this way it wouldn't get ruined via evaporation.
We were out to dinner with friends one time and for dessert someone ordered Baked Alaska for all of us to share. A few minutes into eating it my friend's 12 year old daughter says, "It's good, but my mouth is tingly and my head feels funny."
We probably should have let it burn just a bit longer.
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@Polygeekery said in The Cooking Thread:
We probably should have let it burn just a bit longer.
The wife was acutely into saganaki for awhile, but that really can't absorb much.
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@boomzilla said in The Cooking Thread:
This was the only alcohol I ever saw my dad drink when I was young. Only when we were camping and the neighbors were over and he was making clam chowder.
I'm with on this. I do not like New England (contains Boston) clam chowder.