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Cooking/Food thread

Discussion in 'General Discussion' started by dennishoddy, Feb 3, 2017.

  1. dennishoddy

    dennishoddy Sharpshooter

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    Deerwhacker444 requested a thread where we could leave our favorite recipes, pics of our food, and tips for others to use, so here you go. OSA listened and agrees.
    It will remain as a sticky in the Water Cooler General Discussion forum.
    We have a wild game cooking/recipie sticky in the Hunting and fishing forum as well. If you want to dual post in both, feel free to do so.
    Bon App├ętit
     
    Last edited: Feb 3, 2017
  2. dennishoddy

    dennishoddy Sharpshooter

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    Breakfast Sandwich:
    Two pieces of toast
    Two pieces of Bacon fried/baked medium crisp or ham slice
    One egg fried with the yolk broken and hard
    add the above to the toast, add mustard, horseradish, salt and pepper.
     
  3. p238shooter

    p238shooter Sharpshooter

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    Cold Smoked 3.5 lbs of cheese this afternoon for about 20 minutes in hickory smoke for munchies for the Superbowl. Sharp cheddar, mild Cheddar, and pepper jack. Standard store bricks sliced about 3/8 thick. I did not take a picture today, but this is an older one of a similar smoke.
    IMG_20140116_161514294.jpg .
     
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  4. Poke78

    Poke78 Sharpshooter

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    Interesting contraption - I can see the smokebox and the flue. The smoke chamber appears to be made from a former whiskey barrel so I was curious how you obtained that. What temperature are you able to get in the smoke chamber?
     
  5. Dave70968

    Dave70968 Sharpshooter

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    Alfredo Bleu:

    1 package (12 oz) fettuccine
    1 pint heavy cream
    1 package (4oz) bleu cheese (block or crumbles doens't matter, but you'll have to crumble if it's a block)
    1 package (5oz) fresh parmesan (block, shredded, or shaved, it doesn't matter, but you will have to shred/shave it if it's a block).

    Start water boiling for pasta. Pour cream in a saucepan and heat over medium heat to simmering; do not boil. At this point, your pasta water should be boiling; salt and add fettuccine to water. Slowly add bleu and parmesan cheeses, a little bit at a time, stirring constantly to prevent lumps. When pasta is done, drain, then toss with alfredo sauce.

    I like to grill chicken breasts seasoned with Tony Chachere's creole seasoning at the same time, then serve the pasta with sliced grilled chicken on top. Total time from start to table, less than 30 minutes, and the proportions are exactly as they come from the store, so there's no measuring to worry about.
     
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  6. Poke78

    Poke78 Sharpshooter

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    I have added some words that are needed to ensure the cook adds the cheese to the cream rather than the pasta water. Maybe it's just because it's early on a Saturday morning that the middle sentence read weird without adding those words.
     
  7. tRidiot

    tRidiot Sharpshooter

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    Some of us are bad enough in the kitchen that the clarification there was probably necessary. Thank you.

    :blush:
     
  8. Dave70968

    Dave70968 Sharpshooter

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    <sigh>

    You'd think I would have known better, given that I was cooking for friends once, letting their daughter help, and she poured the (raw) pasta into the sauce bowl instead of the boiling water. D'oh! :homer:

    Yes, the cheeses go in the cream. Thanks, Poke.
     
  9. druryj

    druryj Devil Dog; Para Frog Staff Member

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    Really Fallin' Off the Bone Ribs

    Baby Back Pork Ribs - must be baby backs!
    Dry rub of choice- I like Head Country
    1 1/2 cups water
    1/4 white vinegar
    1/4 dry white wine
    Famous Joel's BBQ Sauce (see below)

    Rinse Ribs under cold running water and pat slightly dry. Liberally pat them down with dry rub. Place Ribs bone side down in a disposable pan with the water, vinegar and wine. Cover with foil and let roast in a 225 oven for 3 1/2 - 4 hours. Sprinkle more dry rub on them. Place on an outdoor covered grill with low indirect flame, approximately 30 - 35 minutes. Brush with Famous Joel's BBQ Sauce and place over low, direct flame now, to lightly glaze the sauce on the ribs. The bones should now be ready to just pull out. Carefully place Ribs on a platter and cover with foil again. Let rest for about 10 minutes. Serve with more BBQ Sauce for dipping.


    Sent from my iPhone using Tapatalk
     
    Last edited: Feb 4, 2017
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  10. druryj

    druryj Devil Dog; Para Frog Staff Member

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    Famous Joel's BBQ Sauce

    1 bottle Head Country BBQ Sauce
    1 - 1/4 cups Griffins Yellow Mustard
    1/4 - 1/2 cups Honey
    1 - 2 Tbspn Brown Sugar
    1 Tspn white vinegar
    1/2 -1 Tspn Crushed Red Pepper Flakes
    1/4 Tspn Chili Powder

    Mix all well, allow to come to low simmer, NOT a rolling boil. Remove from heat, adjust to taste. Want it sweeter? Add a little more brown Sugar and or Honey. Hotter? More Red Pepper. I like it a little hotter and more mustardy, but this is the basic stuff.

    P.S. This will keep in a jar or bottle, just like store-bought BBQ Sauce, in the fridge, and just get better in the next few days.
     
    Last edited: Feb 4, 2017
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