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Cooking with 12oz

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I learned most everything I know form an old series called World Class Cuisine. I wish I could find the series on dvd.

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"PUT IN SOME SALT, PUT IN SOME (INSERT NAME) SPICE BLEND, SMASH SOME GARLIC WITH A KNIFE, OLIVE OIL ALWAYS, FRESH CRUSHED PEPPER, AND YA COOK IT (SOMEHOW) AND YOU GOT A 4 COURSE MEAL IN 22 MINUTES!!!"

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Guest Ginger Bread Man

Just had someone go bust on my burger challenge.

 

1.5 kg of beef + /5 lb bacon+ half a head of lettuce+ 1 large tomato+. 5 slices of cheese+ large order of chips. Grand total 3.5 kg.

 

Ill post vid later

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The mark up on cereal is better than the one on dope.

 

Tonight was a quick dinner, sometimes I like to throw the rice cooker on and see if I can prep, cook and plate right as the rice gets done. I fail at this challenge allot more often since hooking up with my gf, who worked in restaurants for year, and has got me cooking at lower temperatures on the stove top.

 

Anyway, the point of this post is to sing the praises of those "Curry Simmer Sauces" that are out there. The one I used tonight was from trader joes but I have used others and to tell the truth they really all taste quite similar to me.

 

What I did was as follows.

 

-Start rice in rice cooker.

-Wash and chop one head of cauliflower, four carrots, one zucchini (this is what I had around to use up)

-Throw the above in a pan with a jar of curry simmer sauce along with a can of garbanzo beans, med heat, with lid.

-Dredge halibut in flour and fry in butter.

-Plate.

 

Was just fine and about as easy as it gets.

 

^GBM putting five pounds of bacon in a burger. :D

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Easy Pickled Jalapeno

(in the style of nacho slices)

 

-Slice enough jalapenos to fill jar.

 

-Fill 3/4 jar with distilled white vinegar, 5% acidic or above.

 

-Fill 1/4 remaining with water to top.

 

-Add 1tsp-1tbsp salt

 

-Pour liquid from jar into sauce pan and bring to a boil.

 

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-Add jalapenos, bring to a boil. Let jalapenos boil for about 20 seconds (just before all bright green has disappeared), remove from heat and immediately transfer everything back to jar.

 

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- If liquid doesnt completely cover like^ add more vinegar. Gently tighten lid, not to tight yet.

 

-Now is when they say to boil jar in water for 10-15 minutes, I don't so prepare at your own risk.

 

-Let cool on counter top, when almost to room temperature firmly tighten lid, for best results place in fridge for at least 2 weeks before use.

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^I am going to try that, I also want to make pickled red onion.

 

Yesterday was a big prep day, had to break down about 8 onions. While it may not be the "cool" thing to do I learned that if a person wears swimming goggles while slicing and dicing onions they do not tear up.

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made some awesome veggie stir fry last night. super easy.

oil in pan,

add shallots and onion and garlic.

add broccoli, carrots, whatever other veggies you have lying around.

cook.

add soy sauce (or trader joes soyaki sauce. its the shit)

add black pepper

add sesame oil

 

enjoy

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word. good stuff peoples.

 

i'd love to learn more about canning, seeing the pickling up there made me think of it

and summer is coming soon.

anyone know about that? i have mason jars but that's about it.

 

those jalapeños look delicious.

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just made spicy Chinese cucumber salad.

 

Eating it as I type.

 

2 large cucumbers

1 and a half cloves of garlic

1 birds eye chilli

salt

pepper

sugar

fish sauce

soy

rice vinegar

 

deseed and chop cucumber... Dry it out a bit.

chop 1 clove of garlic and chilli fine, then fry in sesame oil for about 30 seconds (do not burn garlic)

pour chilli, garlic and leftover oil over cucumbers.

crush remaining garlic and dump it over cucumber.

 

Add s & p, then soy and a tiny drop of fish sauce.

 

Chill in fridge for ten minutes.

 

Eat.

 

Cool and hot at the same time!

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On the easy and authentic chinese tip, Take some soy sauce, dried red chili peppers, cilantro, sesame oil and copped garlic (optional) and msg (optional). Makes a nice dipping sauce for fried things like wan ton wrappers filled with garlic, spinach and mushrooms. fried and fried.

 

Had another big cooking day on Monday. Lamb Stew, Osso Bucco, Ragu, Baked Ziti, Baked Shells, Meat Loaf, Lentil Soup, Brocoli Soup, Spanakopita Pie, Bolgonese Sauce.

 

Having the extra freezer makes it possible to do like weeks worth of cooking over a weekend and then just heat, garnish and serve.

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word. good stuff peoples.

 

i'd love to learn more about canning, seeing the pickling up there made me think of it

and summer is coming soon.

anyone know about that? i have mason jars but that's about it.

 

those jalapeños look delicious.

 

 

Canning's actually really simple, albeit a bunch of work. It basically breaks down to making sure your jars are sterilized (boil them) and then doing what dude said above. With fruit it's usually a simple sugar you add instead of vinegar.

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cool, good to know as it's one of those things i am reluctant to dive into, thinking it'll be difficult.

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Nah, it's easy. If I remember correctly you used to bake or something professionally and if you can handle that this will be a piece of cake. ha.

 

I remember when I was a kid my mom would have a garden and pickle cucumbers, etc. from that as well as buy cases of fruit from the grocery store and go on two week long canning sprees that would supply us with canned fruit and picked veg for the entire winter. Canned BC peaches ftw.

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i was out in a really nice part of b.c. this summer called the okanagan. theres a few cities that fall under this region, kelowna/penticton/osoyoos etc etc etc. really is an unreal area coming from the coast. bout 4hr drive, worth every second.

 

anyways thats where all the winerys are and a huge portion of apples and other shit like that come from orchards as far as you can see.

 

i grabbed a fuckload of stuff to can but i dunno if its cause it was organic or nearing the end of the season cause it went bad hella quick. i went out n grabbed a shit ton of canning stuff and its sittin in my closet.

 

straight goods tho i brought back all kinds of hybrid varieties of vegetables etc i aint never seen or heard of.

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i cook.

 

and quite a bit broader than my vocabulary or want to sound like a fagget allows me to sound. therefor this will be the first and only time im ever posting in this thread.

 

good bye.

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^I am going to try that, I also want to make pickled red onion.

 

 

 

Im gonna pickle red onion tomorrow, I'll fiill you in on how it goes.

 

 

 

Yesterday was a big prep day, had to break down about 8 onions. While it may not be the "cool" thing to do I learned that if a person wears swimming goggles while slicing and dicing onions they do not tear up.

 

 

I used to have to julienne about 30 pounds of yellow onion daily, at first it kind of sucked but I got used to it within a couple days.

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MAKING A GIANT CHEDDAR AND BLUE CHEESE BISCUIT

SHOULD I BRUSH A LITTLE HONEY BUTTER ON TOP?

FOR SOME REASON I FEEL LIKE IT WOULD NOT BE BAD.

 

EITHER WAY, GIANT CHEDDAR BLUE CHEESE BISCUIT FTW

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Well, it will not hurt it. Not like the biscuit will be all "helll naw" when you hit it with the butter.

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