The Cooking Thread
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It's that time of year again!
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@boomzilla I'm thinking of going for the extended challenge and starting a day early.
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Made this last night (as a side to go with deep fried pork chops):
It was my first time cooking Brussels sprouts. Came out pretty good, though the kids weren't impressed (duh, veggies). I used my 10 inch cast iron pan and I didn't have a full two pounds of sprouts, though I used about the full recommeded 10oz of bacon, none of the grease of which I drained from the pan. The sprouts sucked up plenty of that. Probably used more cheese than the recipe, too.
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I think it would taste even better without the sprouts
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@boomzilla said in The Cooking Thread:
Made this last night (as a side to go with deep fried pork chops):
It was my first time cooking Brussels sprouts. Came out pretty good, though the kids weren't impressed (duh, veggies). I used my 10 inch cast iron pan and I didn't have a full two pounds of sprouts, though I used about the full recommeded 10oz of bacon, none of the grease of which I drained from the pan. The sprouts sucked up plenty of that. Probably used more cheese than the recipe, too.
Mmm, cruciferous vegetables (cabbage, broccoli, cauliflower, Brussels sprouts, etc.) are on my "eat all you
wantcan stand" list following my recent physical. Cheese and bacon, not so much.
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No problem. Just give me the Parmesan and bacon, and keep the sprouts.
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@boomzilla said in The Cooking Thread:
Made this last night (as a side to go with deep fried pork chops):
Looks tasty but my lactose intolerance says no.
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@PleegWat said in The Cooking Thread:
Looks tasty but my lactose intolerance says no.
Your lactose intolerance causes others to say no on your behalf.
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Hosted a cocktail tasting this week, and among the cocktail requests I received was an "Old Fashioned with a twist".
The smart-ass curmudgeon in me wanted to give them an Old Fashioned with a lemon twist and say "That's what you asked for."Alas, part of being a bartender is being friendly and actually liking other human beings. So this was my "twist" on an Old Fashioned (and you know I hate messing with classic cocktails spit).
I cooked off a package of bacon, reserved the fat, and then blended the fat into a bottle of Woodford Reserve Rye. I let it sit for 6 hours on the counter, shaking occasionally, and then stuck it in the freezer for two hours allowing the fat to solidify, which I then skimmed off and strained the bourbon through a coffee filter. That's how I made bacon-infused bourbon.
To construct the drink, I used 4 dashes of Fee Brothers Black Walnut Bitters, 1/4 oz of pure maple syrup and 2.5 oz of bacon-infused Woodford Reserve Rye.
Spun that with a large ice cube, expressed orange peel over the drink, and garnished with a couple of pieces of candied bacon.
Pretty tasty, even if it is the bastard child of a shitty bartender.
Bacon-infused bourbon. Hmm.
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@boomzilla reminds me of this:
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@Polygeekery though I'm not sure I understand this concept of left over cake.
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How not to use a pressure cooker:
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Bad news for the winos:
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10/10 editing
https://www.youtube.com/watch?v=lHO1SCrYxE0
(What's up with youtube not auto embedding? Did they screw something up on their end again? I know it reset itself to dark mode and Czech language a day or two ago and refuses to let me switch back English.)
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@blek said in The Cooking Thread:
Did they screw something up on their end again?
No javascript no cookies no service?
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@PleegWat said in The Cooking Thread:
@blek said in The Cooking Thread:
Did they screw something up on their end again?
No javascript no cookies no service?
First our youtube specific plugin wasn't working. We have an actual API key for that. So I turned that off and turned on iFramely, which worked for a bit. I've turned the youtube plugin on again and it just got @blek's video but we'll see how long that lasts.
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Simple but original recipe (aka, "winging it").
Broccoli, Brussels sprouts, red bell pepper, mushrooms, H‑E‑B Texas Heritage Pecan Smoked 3 Pepper Sausage, salt, pepper, crushed fresh garlic, cayenne, avocado oil.
My doctor would heartily approve of everything, except probably the sausage.
Things learned: The Brussels take considerably longer to cook than everything else. Either start roasting them, then add the sausage and other vegetables later, or maybe parboil them or something to give them a head start.
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@HardwareGeek said in The Cooking Thread:
Things learned: The Brussels take considerably longer to cook than everything else. Either start roasting them, then add the sausage and other vegetables later, or maybe parboil them or something to give them a head start.
Yep. I usually give them a 1-2 minute dunk in boiling water and then drain them well.
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@Polygeekery That's somewhere I find a microwave extremely convenient. It works perfectly to give a head start to veggies that need it, and it's much less work (and faster) than even boiling (yes, I know, it's hardly a lot of work, but still, it's more work than microwaving).
Though of course as I say that my microwave has been broken for a week or so and for I haven't yet bought a new one. Which means I'm replacing my microwaving by boiling, and I can confirm that yes, it's less convenient.
Of course microwaving doesn't soften veggies as much as boiling them, so depending on your preferred texture you may not like it.
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Other than the Brussels sprouts being a bit undercooked, I thought it turned out pretty good. My son thought it needed more seasoning. (But he had seconds anyway, which is very atypical for Brussels sprouts!) I wouldn't necessarily disagree (although bear in mind, his idea of enough seasoning is scarfing that Carolina reaper pepper jack while it's burning a hole through my stomach lining); there was certainly room for more before getting to too much, and the oil and seasonings didn't really coat the veggies well. I looked up a recipe for roasted Brussels sprouts, and it recommended putting them in a sealed plastic bag and shaking to coat, rather than just tossing in the pan; I'll do that next time.
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@remi said in The Cooking Thread:
That's somewhere I find a microwave extremely convenient. It works perfectly to give a head start to veggies that need it, and it's much less work (and faster) than even boiling (yes, I know, it's hardly a lot of work, but still, it's more work than microwaving).
Also baked potatoes. Those take forever in the oven, but after nuking for a few minutes I put mine in the oven for a bit (15-20 minutes, depending on how long you nuke them) to finish and get crispy skins.
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@HardwareGeek said in The Cooking Thread:
that Carolina reaper pepper jack while it's burning a hole through my stomach lining
You should have followed the advice of that guy who said anything from California was to be avoided ; what was his name, again?
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@Zerosquare said in The Cooking Thread:
from California
Nope. Made in !
(Maybe. HEB is a Texas grocery chain, based in San Antonio, and many, if not all, of their house-branded products are locally made, but the package doesn't specify the origin of that cheese.)
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I think I need to have my eyes checked.
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@HardwareGeek said in The Cooking Thread:
(Maybe. HEB is a Texas grocery chain, based in San Antonio, and many, if not all, of their house-branded products are locally made, but the package doesn't specify the origin of that cheese.)
I don't think California is really cheese country. It's simply not noted for cattle; water's used for more valuable crops (like grapes for wine) instead. Texas raises more cows, so cheese is much more likely.
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@dkf said in The Cooking Thread:
I don't think California is really cheese country.
California dairies and creameries would beg to differ.
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That logo design hurts my eyes.
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@Zerosquare said in The Cooking Thread:
That logo design
hurts my eyesgave me cancer.
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@dkf said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
(Maybe. HEB is a Texas grocery chain, based in San Antonio, and many, if not all, of their house-branded products are locally made, but the package doesn't specify the origin of that cheese.)
I don't think California is really cheese country. It's simply not noted for cattle; water's used for more valuable crops (like grapes for wine) instead. Texas raises more cows, so cheese is much more likely.
There aren't as many dairies now as there used to be but still lots of them in CA.
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@Zerosquare Reagan?
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@boomzilla said in The Cooking Thread:
Also baked potatoes. Those take forever in the oven, but after nuking for a few minutes I put mine in the oven for a bit (15-20 minutes, depending on how long you nuke them) to finish and get crispy skins.
I wonder if you could get as much flavor into the skins when baking for short periods of time? When I make baked potatoes I toss them in a bowl with oil, salt, pepper and whatever spices I want (Chinese Five Spice works well, chipotle chili powder, regular chili powder, lots of combos work well) and then bake them straight on the rack with a foil lined pan under them. I leave all the excess oil and spices in the bowl and 1-2 times during baking I pull them out and give them another roll in the oil.
By the time they are done the skins are super crispy and flavorful due to the "basting" in the spiced oil while cooking and the inside turns out super fluffy.
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@Polygeekery probably not but I don't go to that much effort.
I wash them, poke some holes and start cooking.
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@Polygeekery I'll have to try that next time I bake potatoes. As long as I use "healthy" oil, it should be good, and might reduce the amount of "bad" fat I add when I eat them.
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@HardwareGeek fat shaming is
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@boomzilla said in The Cooking Thread:
@dkf said in The Cooking Thread:
@HardwareGeek said in The Cooking Thread:
(Maybe. HEB is a Texas grocery chain, based in San Antonio, and many, if not all, of their house-branded products are locally made, but the package doesn't specify the origin of that cheese.)
I don't think California is really cheese country. It's simply not noted for cattle; water's used for more valuable crops (like grapes for wine) instead. Texas raises more cows, so cheese is much more likely.
There aren't as many dairies now as there used to be but still lots of them in CA.
TIL (because I didn't read the thread after posting that yesterday)
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@dkf said in The Cooking Thread:
TIL (because I didn't read the thread after posting that yesterday)
It used to produce even more than Wisconsin, but like I said, a lot of dairies have gone away as sprawl has spread.
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@boomzilla Sprawl sprawls, and residential land use is far more valuable than agricultural.
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Out of half-and-half, but need something other than coffee to drink? You can make your own half&half! The secret is, ignore the name. You'll want eh, about 2/7 heavy cream, remainder milk. Pour the cream first, and pour the milk fast. No stirring required!
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@MrL said in The Cooking Thread:
@dcon said in The Cooking Thread:
Or a rat.
I think mouse, rats are larger and have a long tail.
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@Karla said in The Cooking Thread:
@MrL said in The Cooking Thread:
@dcon said in The Cooking Thread:
Or a rat.
I think mouse, rats are larger and have a long tail.
Yeah, looks more like a mouse, but in Polish (Warsaw?) slang tea bag is 'a rat'.
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@MrL said in The Cooking Thread:
@Karla said in The Cooking Thread:
@MrL said in The Cooking Thread:
@dcon said in The Cooking Thread:
Or a rat.
I think mouse, rats are larger and have a long tail.
Yeah, looks more like a mouse, but in Polish (Warsaw?) slang tea bag is 'a rat'.
That does make it a bit funnier.
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@Karla Anything in Polish is a bit funnier.