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Author Topic: Food/Recipe Thread  (Read 450509 times)

Online etech0

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Re: Food/Recipe Thread
« Reply #1580 on: February 11, 2018, 09:31:33 PM »
Smash it
Grill it
 *masterpiece*
So you shape a burger with your hand, smash it with (what? also your hand?), and then grill it? That's it?
Workflowy. You won't know what you're missing until you try it.

Offline aygart

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Re: Food/Recipe Thread
« Reply #1581 on: February 11, 2018, 09:37:51 PM »
Anyone here try smashing the burger? I did and it's awesome!
Not dry without cheese?
Feelings don't care about your facts

Offline davidrotts63

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Re: Food/Recipe Thread
« Reply #1582 on: February 11, 2018, 09:39:13 PM »
Not dry without cheese?
מאך הנחות און פרקט קשיות....
(Quit) pulling out the flowers, and watering the weeds. -Peter Lynch

Offline aygart

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Re: Food/Recipe Thread
« Reply #1583 on: February 11, 2018, 09:40:16 PM »
מאך הנחות און פרקט קשיות....
Should we start again here?
Feelings don't care about your facts

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1584 on: February 11, 2018, 09:41:54 PM »
Smash it
Grill it
 *masterpiece*

How do you smash on grill? It has slits
So you shape a burger with your hand, smash it with (what? also your hand?), and then grill it? That's it?
I shape into ball by hand and smash on a hot pan with spatula

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1585 on: February 11, 2018, 09:43:00 PM »
Not dry without cheese?

No. Cuz I smash in pan so juices stay. I also use secret sauce

Offline davidrotts63

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Re: Food/Recipe Thread
« Reply #1586 on: February 11, 2018, 09:43:03 PM »
Should we start again here?
Lol. No. CM is figuring this out.
(Quit) pulling out the flowers, and watering the weeds. -Peter Lynch

Online etech0

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Re: Food/Recipe Thread
« Reply #1587 on: February 11, 2018, 09:50:00 PM »
I shape into ball by hand and smash on a hot pan with spatula
TYVM! Looking forward :)
Workflowy. You won't know what you're missing until you try it.

Offline henche

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Re: Food/Recipe Thread
« Reply #1588 on: February 26, 2018, 05:01:32 PM »
Anyone build an outdoor brick oven?

Offline moko

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Re: Food/Recipe Thread
« Reply #1589 on: February 26, 2018, 08:08:58 PM »
Anyone build an outdoor brick oven?
I think @Chaikel father has one on the farm

Offline myi

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Re: Food/Recipe Thread
« Reply #1590 on: February 26, 2018, 08:20:50 PM »
Sauté onions,add liver,brown sugar,salt, black pepper, and a little soy & teriyaki sauce.
Came out amazing, everyone loved it.
There wasn't an onion left in the bowl, to bad I only sauté 3 onions next time I got to use ones which are a bit bigger or more smaller ones, but overall everyone loved it, I have a friend of mine who's been calling me this week and last week to cook him up some liver, he said this was the best liver he's tasted.

 
I like the liver soft so i don't cook it at all  ;)

I cook a lot of onions with 65% oil 35% water with:
Honey
Salt
Garlic powder or frozen crushed garlic
Minced garlic
Black Pepper
(Hungarian) Paprika

Cook for a long long time, remove from stove add liver.
Didn't have a chance to try yours as I realized I didn't have any honey left(some must have finished it.) stores were all closed, so tried the other recipe with the basic ingredients.   
 Ever heard of anyone put an egg into their liver? (meaning when they sauté the onions? )
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Offline voldemort

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Re: Food/Recipe Thread
« Reply #1591 on: February 26, 2018, 09:47:42 PM »
Came out amazing, everyone loved it.
There wasn't an onion left in the bowl, to bad I only sauté 3 onions next time I got to use ones which are a bit bigger or more smaller ones, but overall everyone loved it, I have a friend of mine who's been calling me this week and last week to cook him up some liver, he said this was the best liver he's tasted.
Glad you enjoyed!

Offline thaber

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Re: Food/Recipe Thread
« Reply #1592 on: March 12, 2018, 09:46:44 PM »
Rolled chuck roast, low and slow, or braised with sauce at 350?

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1593 on: March 13, 2018, 02:54:24 PM »
Rolled chuck roast, low and slow, or braised with sauce at 350?
broil at 500 for 20 min. then low and slow with carrots onions tomato sauce grape juice and spices

Offline henche

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Re: Food/Recipe Thread
« Reply #1594 on: March 13, 2018, 02:55:18 PM »
broil at 500 for 20 min. then low and slow with carrots onions tomato sauce grape juice and spices

Until what temp

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1595 on: March 13, 2018, 02:58:52 PM »
Until what temp
i like putting at 200-250 for 6-9 hours. comes out falling apart, soft and juicy

Offline thaber

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Re: Food/Recipe Thread
« Reply #1596 on: March 13, 2018, 03:06:44 PM »
i like putting at 200-250 for 6-9 hours. comes out falling apart, soft and juicy
Perfect, thank you! Grape juice as opposed to red wine?

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1597 on: March 13, 2018, 03:09:41 PM »
Perfect, thank you! Grape juice as opposed to red wine?
either one works, i personally use GJ

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Re: Food/Recipe Thread
« Reply #1598 on: March 13, 2018, 03:45:54 PM »
Any recommendations for braised short ribs?
Feelings don't care about your facts

Offline ADG

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Re: Food/Recipe Thread
« Reply #1599 on: March 13, 2018, 04:03:39 PM »
Any recommendations for braised short ribs?

Turn them into butter with a low and slow cook until 203 internal temp.