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  1. #331
    Always keeping it Real TommyRO's Avatar
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    Originally Posted by redraider86 View Post
    ^^^Amazing. I'm so glad it's summer, burrata season!

    Jjapaguri - I did a 24 hour sous vide with a chuck steak that was like, 2 dollars at the store. I tried slicing it up and it just sort of....ripped. So delicious.

    [img]https://i.imgur.com/bEZB4Un.jpg[/mg]

    [img]https://i.imgur.com/gCHWVlr.jpg[/ig]
    The steak looks perfect come at me people

    Why is chuck so rare now though :/
    Last edited by TommyRO; 06-06-2020 at 04:43 AM.
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  2. #332
    SillieBazzillie Alt #5 StoliFun's Avatar
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    I am going to eat a lot of cheese and cured meat before getting wrecked on coffee and watching UFC tonight. Covfefe.
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  3. #333
    Registered User redraider86's Avatar
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    Ribeye and veggies. I did the mayo sear trick and it really worked! Bit more on the medium side than I'm used to but 2.5 hours in the meat jacuzzi made all the fat perfect.



    Last night's dinner - Jerusalem mixed grill with chicken thighs, livers and hearts, then an eggplant salad, beet salad, and laffa. Labneh tart for dessert not pictured



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  4. #334
    Registered User TugOfPeace's Avatar
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    can you guys post a link to some good cooking sites (that have healthy macros)?

    not talking about some poverty site like reddit where people post pics using cringe terms like "nuke in the microwave for 10 seconds bro then throw some franks red hot on it" while posting in their poverty silverware/dishes

    I'm talking, healthy food that is like restaurant quality. stuff that is worthy of cooking in all clad pans. stuff like blackened chicken pasta with white wine used in the ingredients. stuff where you have to cut up the veggies real nice, saute them, carefully marinate the chicken, etc.

    will rep.
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  5. #335
    Registered User redraider86's Avatar
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    Originally Posted by TugOfPeace View Post
    can you guys post a link to some good cooking sites (that have healthy macros)?

    not talking about some poverty site like reddit where people post pics using cringe terms like "nuke in the microwave for 10 seconds bro then throw some franks red hot on it" while posting in their poverty silverware/dishes

    I'm talking, healthy food that is like restaurant quality. stuff that is worthy of cooking in all clad pans. stuff like blackened chicken pasta with white wine used in the ingredients. stuff where you have to cut up the veggies real nice, saute them, carefully marinate the chicken, etc.

    will rep.
    No need to rep - here's what I usually rotate through.

    https://40aprons.com/

    https://www.skinnytaste.com/

    https://nomnompaleo.com/

    https://www.bonappetit.com/tag/healthyish <--- Specifically, Chris Morocco's recipes

    With the list below you have to pick and choose - obviously Korean is going to lean heavily onto rice but there are plenty of "healthy" recipes to find.

    https://www.koreanbapsang.com/

    https://thewoksoflife.com/

    https://damndelicious.net/

    https://www.seriouseats.com/
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  6. #336
    Always keeping it Real TommyRO's Avatar
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    Yummy
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  7. #337
    Registered User redraider86's Avatar
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    Ocpocmaq (meat and potato with yeasted dough thing) and borsch



    Has anyone been following the Bon Appetit drama over the last day? Looks like Adam Rapoport has resigned. Hopefully Sohla + others get back pay. Freaking nuts.
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  8. #338
    Positive Mental Attitude Aristotelian's Avatar
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    My uploads are suffering - I cannot get a food delivery slot; local stores are carrying nothing (any decent flour for bread) in terms of staples - it is weird, like we have reverted to mid April. Anyone in the same boat? It's getting really frustrating. Finally approaching the right all purpose / whole wheat ratio (it'll be around 60:40 for me) for flavor and crumb/crust considerations. And now I can't make another loaf, grr!


    Originally Posted by redraider86 View Post
    Has anyone been following the Bon Appetit drama over the last day? Looks like Adam Rapoport has resigned. Hopefully Sohla + others get back pay. Freaking nuts.
    I have. I'm a big fan of Sohla's - I think she's great and remember her doing a fried chicken spot where Stella (hnngh in every sense of the word - will work through her pastry recipes at some point) showed up:



    If she is right that Stella would get paid to appear in the video and that Sohla would not, and was used in a video like this to show 'diversity', that's not right. But I don't see the claim on her Instagram that Eater wrote about.
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  9. #339
    Registered User redraider86's Avatar
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    Originally Posted by Aristotelian View Post
    My uploads are suffering - I cannot get a food delivery slot; local stores are carrying nothing (any decent flour for bread) in terms of staples - it is weird, like we have reverted to mid April. Anyone in the same boat? It's getting really frustrating. Finally approaching the right all purpose / whole wheat ratio (it'll be around 60:40 for me) for flavor and crumb/crust considerations. And now I can't make another loaf, grr!

    I have. I'm a big fan of Sohla's - I think she's great and remember her doing a fried chicken spot where Stella (hnngh in every sense of the word - will work through her pastry recipes at some point) showed up:



    If she is right that Stella would get paid to appear in the video and that Sohla would not, and was used in a video like this to show 'diversity', that's not right. But I don't see the claim on her Instagram that Eater wrote about.
    Weird, stores here are completely stocked, but I haven't even tried delivery.

    It's in Sohla's stories. https://www.instagram.com/stories/so...0786862442493/

    Then when my Queen Carla showed up to say she wouldn't do any more videos until the problem was addressed I knew it was over for him.

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  10. #340
    SillieBazzillie Alt #5 StoliFun's Avatar
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    Breakfast tacos for dinner

    # of days since I last cut myself while peeling and chopping a butternut squash: ∆

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  11. #341
    Registered User redraider86's Avatar
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    Avocado, harissa and peanut hummus. Should have let the processor go for another few minutes but with the crunchy peanut toppings I guess it doesn't really matter.

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  12. #342
    👨‍🍳🔥 votross's Avatar
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    Ordered myself the flagship Vitamix A3500! Can't wait to blend up some Frappuccinos and make sorbet! Hopefully it is a purchase that will outlast my lifetime. I have always used the most poverty of blenders so I'm really excited to see what this thing can do.



    Today's latte:





    And a salad I made: green leaf lettuce, frisee, crispy prosciutto crudo,
    charred corn, creamy parmigiano oregano dressing

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  13. #343
    Unregistered Ninja MadNinjaSkills's Avatar
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    Tonight’s dinner from our EveryPlate meal subscription box.

    Pork & Pablano tacos with Pico de Gallo & garlicky sour cream.


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  14. #344
    Registered User redraider86's Avatar
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    My treat after a long morning of yard work: Salted Tahini and Blueberry Smoothie



    Originally Posted by votross View Post
    Ordered myself the flagship Vitamix A3500! Can't wait to blend up some Frappuccinos and make sorbet! Hopefully it is a purchase that will outlast my lifetime. I have always used the most poverty of blenders so I'm really excited to see what this thing can do.



    Today's latte:

    [img]https://i.imgur.com/HwOCrNp.jpg[/ img]



    And a salad I made: green leaf lettuce, frisee, crispy prosciutto crudo,
    charred corn, creamy parmigiano oregano dressing

    [img]https://i.imgur.com/H8fzMnC.jpg[/ img]
    You'll have to let us know how you like the Vitamix. I really considered getting one a few weeks ago but went with a homgeek Blender instead - so far I haven't been disappointed, see above

    That salad...my oh my! I bet the plate was cold af too

    Originally Posted by MadNinjaSkills View Post
    Tonight’s dinner from our EveryPlate meal subscription box.

    Pork & Pablano tacos with Pico de Gallo & garlicky sour cream.
    [img]https://imgur.com/qNj1C4H[/ img]

    [img]https://imgur.com/7CoiT8P[/ img]
    Yum! Those meal kits are so rad, and who dislikes tacos! Looks great.
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  15. #345
    SillieBazzillie Alt #5 StoliFun's Avatar
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    I like the Simple Truth brand frozen chicken burger patties.




    Grilled NY Strip and shrimp skewers




    Pork chop, rice and beans, brussels sprouts

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  16. #346
    Registered User redraider86's Avatar
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    I'll have to try out those chicken patties sometime, don't think I've ever seen them around here though.

    I did a play on Sohla's hot dog tacos. My mouth is on FIRE.

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  17. #347
    Registered User MuzzieChik786's Avatar
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    Wow, I haven't shared my foods with you guys in a while. Here's some pics of things I've made for my husband ...



    This is my version of the meatball sandwich. I flatten them out a little and make them on the grill. Marinara + provolone cheese.



    This is cod filet battered and pan-fried with seasonings with lemon pepper and cilantro rice. The fish fell apart a bit.



    This is Mediterranean meal made from scratch. The butcher gave me lamb shoulder instead of lamb chops. They cooked fast though and tasted pretty good.



    Salmon filet cooked in some olive oil, chopped garlic and salt/pepper. In hindsight, I should have blended the garlic or used garlic powder, cuz the garlic looks a little burnt. Husband likes his fish well-cooked before you criticize the cook on the fish. Served with pesto potato, cous cous and some sourdough toast.



    Vegetable chow mein with spicey chicken and beef egg rolls. The chow mein kinda looks sad. Probably not enough soy sauce. Dunno.



    Beef and vegetable chow mein.
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  18. #348
    Registered User MuzzieChik786's Avatar
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    And one more...

    Pakistani Goat Karahi, still in the pan. I watched a lot of Mark Weins and Food Ranger street food videos shot in Pakistan to perfect it.

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  19. #349
    Registered User rahfulz's Avatar
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    Mega poverty pics/plating because I was cooking everything and people were just eating it lol.

    Stuffed long hots, clams in wine/butter sauce, bluefin tuna, scallops.







    MFC
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  20. #350
    Registered User redraider86's Avatar
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    Chicken breast with a shallot pan sauce, spinach and stone fruit salad



    ...And the Salted Caramel Chocolate Tart I made for a social

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  21. #351
    mreatassbtchslapr hoganrulz's Avatar
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    Chocolate tart is my nickname for muzzlrpress
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  22. #352
    SillieBazzillie Alt #5 StoliFun's Avatar
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    Grilled bbq chicken thighs.

    # of days since I last cut myself while peeling and chopping a butternut squash: ∆

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  23. #353
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    Originally Posted by hoganrulz View Post
    Chocolate tart is my nickname for muzzlrpress
    LOL! I like when he gets salty, too

    Originally Posted by StoliFun View Post
    Grilled bbq chicken thighs.

    [img]https://i.imgur.com/VOVGFmO.jpg?1[/ img]
    Das it. What you cooking for the Fourth of July?



    Thai Salad with the GOAT brand of sparkling waters. Tastes like TV static and I dig it.

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  24. #354
    Registered User vnwng's Avatar
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    Yesterday's lunch: porkchop seasoned with salt and pepper with a braised finish in some IPA. Veggie side of leeks, onions, and cherry tomatoes. A side of tofu that's been having fun in a jar that is basically an ongoing kimchi/fermenting time capsule (usually add kimchi, tofu, raw onions, raw green onions; sea salt, mirin, sake when I have it, rice vinegar, sesame oil, soy sauce, a generous amount of red chili flakes and cayenne pepper).

    I don't care how pumped up these pigs might be, but at $4.00 for a pack of two of those chops, I might cook this more often. Dinner was the same, except with a side of mashed potatoes .







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  25. #355
    Registered User redraider86's Avatar
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    Pad kra pao and some super duper spicy Chinese cabbage



    Originally Posted by vnwng View Post
    Yesterday's lunch: porkchop seasoned with salt and pepper with a braised finish in some IPA. Veggie side of leeks, onions, and cherry tomatoes. A side of tofu that's been having fun in a jar that is basically an ongoing kimchi/fermenting time capsule (usually add kimchi, tofu, raw onions, raw green onions; sea salt, mirin, sake when I have it, rice vinegar, sesame oil, soy sauce, a generous amount of red chili flakes and cayenne pepper).

    I don't care how pumped up these pigs might be, but at $4.00 for a pack of two of those chops, I might cook this more often. Dinner was the same, except with a side of mashed potatoes .

    [img]https://i.imgur.com/N1ParHT.png[/ img]

    [img]https://i.imgur.com/hF0pXvS.png[/ img]

    [img]https://i.imgur.com/WsHz0VT.jpg[/ img]

    [img]https://i.imgur.com/m7mckRE.jpg[/ img]
    Very interested in that tofu/kimchi you've got going on. Do you poke holes in the tofu so the brine penetrates the inner bit? I've been taught to do that when making radish kimchi, but I wonder if this is different. Either way, looks delicious!
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  26. #356
    Registered User rahfulz's Avatar
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    Steamed a bushel of crabs last night. Here’s first two batches. Gunna make some kind of pasta sauce out of the leftover meat tonight.

    MFC
    Fishing crew
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    Registered User vnwng's Avatar
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    Originally Posted by redraider86 View Post
    Pad kra pao and some super duper spicy Chinese cabbage

    Very interested in that tofu/kimchi you've got going on. Do you poke holes in the tofu so the brine penetrates the inner bit? I've been taught to do that when making radish kimchi, but I wonder if this is different. Either way, looks delicious!
    Ughhh that looks good. I use extra firm tofu and make sure to score cubed cuts just a little bit with the intent for the juices to get in there. Honestly my know-how of pickling and fermenting is little to none. Saw an episode of Brad Leone with Bon Appetit do a quick brussel sprout kimchi and kinda copied his list of ingredients. I've noticed carbonation at times, so that seems like a plus. I think I don't let it sit enough though--I pick at it too much, but it's become like a wok or a cast iron where I haven't washed it, and all the aged goodness seems to develop that way.

    Originally Posted by rahfulz View Post
    Steamed a bushel of crabs last night. Here’s first two batches. Gunna make some kind of pasta sauce out of the leftover meat tonight.
    Hhhhhnnnnnnnnnnnnnnnnnnnnnggggggggggggggggggggg.. your posts certainly checkout to your avi! Edit: oh duh, just saw your sig.
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  28. #358
    👨‍🍳🔥 votross's Avatar
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    Originally Posted by redraider86 View Post
    You'll have to let us know how you like the Vitamix.
    I'm amazed by how powerful it is. It pulverizes all the frozen fruit and thick ice cubes I throw into it, even without water.

    I made my own version of the Starbucks Salted Caramel Mocha Frappuccino today. I brewed a cappuccino and tossed it into the Vitamix with ice, xanthan gum, smoked sea salt, dark chocolate syrup, caramel syrup, and sugar. Topped it with hand-whipped cream and a sprinkle of smoked sea salt.



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  29. #359
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    Samsa for dinner



    Originally Posted by rahfulz View Post
    Steamed a bushel of crabs last night. Here’s first two batches. Gunna make some kind of pasta sauce out of the leftover meat tonight.

    [img] https://i.postimg.cc/VkwMx73X/AAAE3-...289-E293-D.jpg[/ img]
    I'll steal your shells for stock Looks great, I see that white claw back there.

    Originally Posted by vnwng View Post
    Ughhh that looks good. I use extra firm tofu and make sure to score cubed cuts just a little bit with the intent for the juices to get in there. Honestly my know-how of pickling and fermenting is little to none. Saw an episode of Brad Leone with Bon Appetit do a quick brussel sprout kimchi and kinda copied his list of ingredients. I've noticed carbonation at times, so that seems like a plus. I think I don't let it sit enough though--I pick at it too much, but it's become like a wok or a cast iron where I haven't washed it, and all the aged goodness seems to develop that way.
    I remember that video! It's Alive! is one of the best things on YouTube. Brad is such a golden retriever, and so very Jersey. Everytime I have to do a quick pan toss I have to say aloud "giveitaquick tausy taus."

    Originally Posted by votross View Post
    I'm amazed by how powerful it is. It pulverizes all the frozen fruit and thick ice cubes I throw into it, even without water.

    I made my own version of the Starbucks Salted Caramel Mocha Frappuccino today. I brewed a cappuccino and tossed it into the Vitamix with ice, xanthan gum, smoked sea salt, dark chocolate syrup, caramel syrup, and sugar. Topped it with hand-whipped cream and a sprinkle of smoked sea salt.

    [img]https://i.imgur.com/3yZBVcq.jpg[/ img]

    [img]https://i.imgur.com/dVT6eIs.jpg[/ img]
    Those look incredible, really glad to hear the Vitamix is working out for you! I've only just learned that a pinch of salt is the secret to a good smoothie, makes sense that it'd be perfect with a frappuccino.
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  30. #360
    SillieBazzillie Alt #5 StoliFun's Avatar
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    Soyrizo and potato breakfast tacos




    Pork tenderloin sandwich with bbq sauce, asparagus and red bell, some leftover prosciutto wrapped mozz and basil




    Originally Posted by redraider86 View Post
    Das it. What you cooking for the Fourth of July?



    Thai Salad with the GOAT brand of sparkling waters. Tastes like TV static and I dig it.

    [img]https://i.imgur.com/vyWbeYL.jpg[img]
    Hell, I dont know, dude. Houston might very well be locked down again by then.

    I like the look of your Thai salad. Fresh herbs are my thing.

    Originally Posted by vnwng View Post
    Yesterday's lunch: porkchop seasoned with salt and pepper with a braised finish in some IPA. Veggie side of leeks, onions, and cherry tomatoes. A side of tofu that's been having fun in a jar that is basically an ongoing kimchi/fermenting time capsule (usually add kimchi, tofu, raw onions, raw green onions; sea salt, mirin, sake when I have it, rice vinegar, sesame oil, soy sauce, a generous amount of red chili flakes and cayenne pepper).

    I don't care how pumped up these pigs might be, but at $4.00 for a pack of two of those chops, I might cook this more often. Dinner was the same, except with a side of mashed potatoes .

    [img]https://i.imgur.com/N1ParHT.png[img]

    [img]https://i.imgur.com/hF0pXvS.png[mg]

    [img]https://i.imgur.com/WsHz0VT.jpg[mg]

    [img]https://i.imgur.com/m7mckRE.jpg[mg]
    Pork chops are awesome.
    # of days since I last cut myself while peeling and chopping a butternut squash: ∆

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    "The dominant economic order rests on unofficial dependency and official individualism. Survival requires the transposition of these two ideas: official solidarity and unofficial individualism."
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