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Old August 3, 2016   #451
Worth1
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Originally Posted by Hellmanns View Post
I've NEVER trusted a skinny chef!
The first Chef we had at work died of a heart attack he was a really nice guy too.
He looked like the stereotypical chef with the big tall hat and had big rosy cheeks and was always smiling.

Worth.
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I kill my lobster with a 30-06.
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Old August 3, 2016   #452
efisakov
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Originally Posted by AlittleSalt View Post
I bought and tried the San Marcos whole jalapeno peppers with carrots and onions. It's very good - makes you want to eat them one after another. They only cost 99 cents here for the 26 oz. can.

Thanks for telling us about them.
There is a Korean recipe (one of my classmates in college was Korean nationality but local girl) of fermented/pickled carrots. It is spicy dish. Really good. This carrots are not cooked. They are cut into long strings. Spices they use for this dish smell so good, you can bite your fingers off.
I do not have the recipe. I am afraid there are some secret ingredients used in it.
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Old August 4, 2016   #453
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I didn't know you could put milk in mashed taters.

Thought it had to be cream.



Supper looks good Worth.


You can use milk, cream, half and half, evaporated milk (my go-to substitute for cream), or buttermilk (my personal choice for mashed potatoes).
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Old August 4, 2016   #454
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Mashed potatoes aren't high on my list of things to eat.
They are either bad or good and it seems the more you mess with them the worse they get.
I would rather have a baked potato with gravy and butter on it.
As for baked potatoes I bake them bare not in foil.

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Old August 4, 2016   #455
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If I bake potatoes in the oven, it goes without foil. When we put them right on the hot charcoal lumps, they are in foil, still they will burn a bit (see below).
My fave potatoes are fried.
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Old August 5, 2016   #456
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Default Oven sauce

Going in @400
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Old August 5, 2016   #457
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With the green bit (calyx?)?

Are you going to crush these for juice?
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Old August 5, 2016   #458
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Sure why not.
Going through a food mill next calyx skin seeds will be history.
Cheap eaten should also be easy fix'n
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Old August 5, 2016   #459
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What do you use for a food mill?
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Old August 5, 2016   #460
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Don't recall the brand name, its a love hate thing with the mill.

Please disregard the adult beverage in the shot

Came out a little thin from the oven, but a short trip across the stove will fix that.

Tiny bit of sugar, some bitter snuck in.
Black pepper
Salt.
Yum

This sauce gets a caramel goodness that stovetop sauces cant.
Just be careful to take it out of the oven when the pan fluid gets syrupy.
You'll know what I mean when you see it.
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Old August 5, 2016   #461
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Quote:
Please disregard the adult beverage in the shot
Impossible. Black Russian?

I have one of those ancient conical things with a big wooden dowel/plunger. Takes forever, but does okay. 400°, eh? I bet it's yummy.
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Old August 5, 2016   #462
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Captain n coke.
Known around here as a tinted windshield
Sauce is very good.
Started with many heart toms they are good for anything.

Last edited by Nematode; August 5, 2016 at 07:50 PM. Reason: Sp
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Old August 5, 2016   #463
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I thought you bought one of those electric ones?

Worth
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I kill my lobster with a 30-06.
But of course I live in Texas and the dam things are huge.
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Old August 5, 2016   #464
Worth1
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Impossible. Black Russian?

I have one of those ancient conical things with a big wooden dowel/plunger. Takes forever, but does okay. 400°, eh? I bet it's yummy.

Its called a chinois my French mother used one.

Worth

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Old August 5, 2016   #465
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Yesterday we cooked 3/4" thick pork loin chops in the slow cooker on low for hours. They turned out to be tough as a boot. We don't buy pork loin chops, but these were marked down from $9 to $3 and had 5 in the pack.

Today, I cut them into bite size pieces and slowly cooked them in a pan with a can of Cream of Chicken soup and fresh onion slices. They turned out fall-apart tender.
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