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 Post subject: Re: Whats Cookin
PostPosted: Mon Sep 22, 2014 9:00 pm 
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mightypipe wrote:
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Midnight French toast with my son...

How the hell did you get eggs and syrup into the house! :whistle


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 Post subject: Re: Whats Cookin
PostPosted: Mon Sep 22, 2014 9:07 pm 
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mightypipe wrote:
I have actually never eaten a turnip. What do they taste like? I am imagining bland radishes.


Kind of like you dipped a carrot in a bag of sugar, but the underlying blandness overpowers the sweetness.

Turnips (and rutabagas) are a great source of starch and add flavor and bulk to a lot of different dishes.

We generally boil them down to a paste and then add the paste as a thickener to other dishes.

You learn some tricks about how to extend meals when you grow up poor. Oatmeal is another brilliant way to extend meals. It's cheap, can be bought in bulk and has a flavor that can be easily overpowered.

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 Post subject: Re: Whats Cookin
PostPosted: Mon Sep 22, 2014 9:26 pm 
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Widdershins wrote:
mightypipe wrote:
I have actually never eaten a turnip. What do they taste like? I am imagining bland radishes.


Kind of like you dipped a carrot in a bag of sugar, but the underlying blandness overpowers the sweetness.

Turnips (and rutabagas) are a great source of starch and add flavor and bulk to a lot of different dishes.

We generally boil them down to a paste and then add the paste as a thickener to other dishes.

You learn some tricks about how to extend meals when you grow up poor. Oatmeal is another brilliant way to extend meals. It's cheap, can be bought in bulk and has a flavor that can be easily overpowered.


I love turnips. A little bit of butter and salt and that's it. I never think of getting them though.


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 Post subject: Re: Whats Cookin
PostPosted: Tue Sep 23, 2014 1:20 am 
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Widdershins wrote:
mightypipe wrote:
I have actually never eaten a turnip. What do they taste like? I am imagining bland radishes.


Kind of like you dipped a carrot in a bag of sugar, but the underlying blandness overpowers the sweetness.

Turnips (and rutabagas) are a great source of starch and add flavor and bulk to a lot of different dishes.

We generally boil them down to a paste and then add the paste as a thickener to other dishes.

You learn some tricks about how to extend meals when you grow up poor. Oatmeal is another brilliant way to extend meals. It's cheap, can be bought in bulk and has a flavor that can be easily overpowered.


When I was young we were poor. Single mother, three or four kids. Minimum wage work. To this day when I make tacos, the meat is doubled with potatoes. I'm so used to it that they don't taste like tacos without the potatoes.

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 Post subject: Re: Whats Cookin
PostPosted: Tue Sep 23, 2014 11:34 am 
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Image

Me and the wife just drooled over this picture. We stopped eating white bread and rice. And syrup? Forget about it. And we bought some if the best syrup in Vancouver last month. We both lost a lot of weight but I'm gone eat me some tench toast this weekend dammit


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 Post subject: Re: Whats Cookin
PostPosted: Sat Feb 28, 2015 7:58 pm 
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Phac yeah!!Image


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 Post subject: Re: Whats Cookin
PostPosted: Sat Feb 28, 2015 10:20 pm 
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What is that white dick shaped thing on the top of the plate ?


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 Post subject: Re: Whats Cookin
PostPosted: Sun Mar 01, 2015 12:34 am 
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Some kind of sour cream sauce that my wife made up.

I will leave the alternative explanations up to your fertile imaginations. :lol:


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 Post subject: Re: Whats Cookin
PostPosted: Sat Mar 07, 2015 2:01 pm 
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Japanese Cucumber Salad. Pickling in Mirin. :chicken


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 Post subject: Re: Whats Cookin
PostPosted: Sat Mar 07, 2015 2:28 pm 
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My version of the sausage mc muffin.


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 Post subject: Re: Whats Cookin
PostPosted: Sat Mar 07, 2015 3:10 pm 
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Your English muffin looks like it's not toasted ... gross

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 Post subject: Re: Whats Cookin
PostPosted: Sat Mar 07, 2015 3:12 pm 
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O.S. wrote:
Your English muffin looks like it's not toasted ... gross


Its toasted could have left it in a while longer.


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 Post subject: Re: Whats Cookin
PostPosted: Sun May 17, 2015 2:58 pm 
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Lasagna! :chicken


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 Post subject: Re: Whats Cookin
PostPosted: Sun May 17, 2015 5:00 pm 
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pilot light wrote:
Lasagna! :chicken

Rib eyes!

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 Post subject: Re: Whats Cookin
PostPosted: Sun May 17, 2015 5:04 pm 
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Did some rib eyes yesterday. Sois Vide for 4 hrs at 135F then seared at 700F for a min per side.

Have 6 rack of ribs cooking right now 3-2-1 style on the kamado and some chicken thighs starting in the next 2 hrs.

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