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#2881 MattiPaj

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Posted 02 January 2018 - 10:20 AM

I made pork and sauerkraut (and apples) in the pressure cooker yesterday. Turned out good, but pork tenderloin turned into more of a pulled-pork than something I could slice up. Pretty good nonetheless!

 

My mom (and grandma) make it in a roaster and it's a lot better than mine.



#2882 Ogre

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Posted 14 January 2018 - 07:28 PM

I found some sirloin tip toast at my local Big M yesterday for $2.99/lb so I grabbed a small 3 lbs. I seared the fat side in a very hot ceramic skillet and threw it in the crockpot with nothing but 2 cups of beef broth. Tossed in a cup of rice and a 1/2 cup of pasta towards the end. Melts in your mouth. The wife and both cats were purring through dinner.
Stuffed my belly then crawled into the napping nook in the loft. I can digest and listen to the game downstairs.
Once my belly goes down a bit I’m going to finish the growler of Rohrbach’s blueberry ale I opened after riding today.
I’m going to get a 10 pounder tomorrow while they still have it.

#2883 ubkev

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Posted 14 January 2018 - 08:39 PM

Crown Royal

#2884 Wyldnwoody44

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Posted 15 January 2018 - 07:10 AM

I ordered 100 wings and 30$ worth of timmys for the staff.... Yeah I'm gonna have a coronary

#2885 PASabreFan

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Posted 04 February 2018 - 09:47 AM

I've fallen for Nellie's Free Range (and certified humane) eggs sold at Wal-Mart. Pricey at about $3.50 per dozen, but you feel good about spending a little extra. It's been a long time since I've seen eggs with yolks that orange and whites that thick and gelatinous (?). Very tasty. The cynic in me wants to find a catch, but I haven't found one yet.

 

I mean, it's Xavier Laflamme's family, but I won't hold that against them. Are the hens actors?

 



#2886 SwampD

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Posted 04 February 2018 - 09:54 AM

Happy chickens definitely lay the tastiest babies.



#2887 We've

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Posted 04 February 2018 - 09:58 AM

I've fallen for Nellie's Free Range (and certified humane) eggs sold at Wal-Mart. Pricey at about $3.50 per dozen, but you feel good about spending a little extra. It's been a long time since I've seen eggs with yolks that orange and whites that thick and gelatinous (?). Very tasty. The cynic in me wants to find a catch, but I haven't found one yet.

 

I mean, it's Xavier Laflamme's family, but I won't hold that against them. Are the hens actors?

 

 

Our near future plans include enough distance from our neighbors to be able to raise free ranging chickens. 



#2888 EichSnipe

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Posted 04 February 2018 - 10:15 AM

Making Chicken Philly subs for the game tonight. I think you know why.

#2889 Eleven

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Posted 04 February 2018 - 10:38 AM

I've fallen for Nellie's Free Range (and certified humane) eggs sold at Wal-Mart. Pricey at about $3.50 per dozen, but you feel good about spending a little extra. It's been a long time since I've seen eggs with yolks that orange and whites that thick and gelatinous (?). Very tasty. The cynic in me wants to find a catch, but I haven't found one yet.

 

I mean, it's Xavier Laflamme's family, but I won't hold that against them. Are the hens actors?

 

 

 

Had a little date night on Thursday and decided we wanted fancy appetizers instead of a real dinner.  There was a soft-boiled free-range egg involved.  It had pancetta in it, and it was topped with a potato foam.  It was ###### amazing.  And I swear the quality of the egg itself is what made it.

 

To anyone in Buffalo, I highly recommend this.  It's at Oliver's.



#2890 We've

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Posted 11 February 2018 - 06:16 PM

Took about 2.5lbs of venison stew meat out of the freezer yesterday.  Wasn't sure of what I wanted to do with it today.

 

Chose Mexican,  Ended up making a mole sauce from scratch.  Added the venison and a big pile of peppers and onion, and let it slow cook for 3+ hrs.  Served with brown rice and tortilla shells.  Turned out fantastic.  Just enough spice to get your attention. 

 

It's pretty simple to make, but is time consuming.  Starts with a handful of a variety of dried chili peppers (I used anchos, pasillas, and guajillos), toast the dried peppers in a dry pan for about 20 seconds per side. They should just start to smoke and turn fragrant.  After they've cooled enough to handle, split them open to remove the seeds and tear them into big pieces.  Add a little oil to a hot pan, add a can of crushed tomatoes, let it sizzle for a bit, turn down the heat to let it simmer, add the toasted chili peppers and a couple of chipotles.  Add some stock as needed to thin the liquid out.  You're not making a paste.  Salt, pepper, cumin.  Simmer for 20-30 minutes to soften the dried peppers.  Pour the whole mess into a blender and blend until smooth.  Pour the liquid through a strainer and push it through to separate out the chunky stuff and seeds.  In a hot pan, saute a big heap of peppers, onions, and garlic until all the water they produce evaporates, pour in the mole sauce, and add the meat.  Cover and put in a 300 degree oven until the meat is tender.  Serve with rice and tortilla shells to sop up that delicious sauce.

 

A beer is required as a side.

 

The transformation of the ingredients is amazing.  Right out of the blender the sauce tastes tomato-y and a little bitter.  But after caramelizing in the oven for a few hours, the sauce becomes amazingly deep colored and rich.  It doesn't taste at all like tomato anymore.  The peppers take over and the sugars in the tomatoes caramelize and the whole thing gets real earthy and smoky.

 

I might go back for seconds later.



#2891 Wyldnwoody44

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Posted 12 February 2018 - 02:46 AM

I dabbled in culinary school for a small while in Pittsburgh, I love to cook, one day I want to leave medicine and open a food truck, but we've, your descriptions make my mouth water and make me feel unworthy of proper cuisine

#2892 EichSnipe

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Posted 12 February 2018 - 12:45 PM

I made risotto for the first time the other night.. Never attempted it before because of the time commitment. But it sure was worth it!

 

We've, your mole sauce sounds incredible. Never made that before. You've inspired me to try it out, maybe with a pork tenderloin in the crockpot. Hopefully the slow cooker facilitates a similar flavor transformation that your 3 horus in the oven did. 



#2893 MattiPaj

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Posted 12 February 2018 - 02:20 PM

Royal Farms Fried Chicken. It was a weak moment; I fasted for some blood work and after I was done, I didn't have enough blood sugar or actual blood left to resist. It was worth it.



#2894 ubkev

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Posted 13 February 2018 - 09:50 PM

Is it still a screwdriver if you make it with Sunny D? Or did I just make one of the white trashiest drinks of all time?

#2895 mörksabre

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Posted 13 February 2018 - 09:55 PM

Is it still a screwdriver if you make it with Sunny D? Or did I just make one of the white trashiest drinks of all time?



Tastes like 8am calc in college.

#2896 ubkev

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Posted 13 February 2018 - 09:58 PM

Tastes like 8am calc in college.


I went to UB, my man. No classes before 11 for me. :)





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