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Author Topic: Food/Recipe Thread  (Read 491993 times)

Offline Sport

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Re: Food/Recipe Thread
« Reply #200 on: February 12, 2015, 05:49:38 PM »
Any good top of the rib roasts recipes

Offline Emkay

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Re: Food/Recipe Thread
« Reply #201 on: February 13, 2015, 05:15:23 AM »
Looking for a simple delicious popper style dipping sauce for chicken fingers,  anyone?

Offline raphy781

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Re: Food/Recipe Thread
« Reply #202 on: February 13, 2015, 05:22:53 AM »
Looking for a simple delicious popper style dipping sauce for chicken fingers,  anyone?
You can do honey and hot sauce. (mix them together on the stove).

Offline an613

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Re: Food/Recipe Thread
« Reply #203 on: February 13, 2015, 06:34:29 AM »

You can do honey and hot sauce. (mix them together on the stove).

+1. Delicious

Offline Emkay

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Re: Food/Recipe Thread
« Reply #204 on: February 13, 2015, 06:47:40 AM »
You can do honey and hot sauce. (mix them together on the stove).
Ended up doing a variation of this. Thanks

Offline raphy781

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Re: Food/Recipe Thread
« Reply #205 on: February 13, 2015, 07:03:13 AM »
Ended up doing a variation of this. Thanks
What else did you add?

Offline Sport

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Re: Food/Recipe Thread
« Reply #206 on: February 13, 2015, 08:18:12 AM »
You can do honey and hot sauce. (mix them together on the stove).
I love This recipe. My only issue with It has been that the sauce would cool down the chicken...Can't believe i never thought about mixing it on the stove.

Offline Emkay

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Re: Food/Recipe Thread
« Reply #207 on: February 13, 2015, 09:03:05 AM »
What else did you add?
Mainly brown sugar and a thickener

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #208 on: February 13, 2015, 09:26:26 AM »
Mainly brown sugar and a thickener

Hmm.. thinking about drizzling this over my chicken salad.

Still cant decide if I want that or a london broil salad for tomorrow.
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #209 on: February 13, 2015, 10:53:10 AM »
You can buy Dougies sauce in a bottle
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #210 on: February 13, 2015, 12:17:54 PM »
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day


This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #211 on: February 13, 2015, 01:00:43 PM »

This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #212 on: February 13, 2015, 01:10:18 PM »

Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice

I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #213 on: February 13, 2015, 01:17:45 PM »
I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #214 on: February 13, 2015, 01:21:17 PM »
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.

Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers. 
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #215 on: February 13, 2015, 01:26:01 PM »


Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers.

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}
READ THE DARN WIKI!!!!

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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #216 on: February 13, 2015, 01:32:19 PM »

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}

So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
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Re: Food/Recipe Thread
« Reply #217 on: February 13, 2015, 01:39:25 PM »
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.

IME london broil is extremely tough after refrigeration, I would not consider it for shabbos lunch

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #218 on: February 13, 2015, 01:59:27 PM »
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 118 and find it always goes up to about 128-130.  Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.
« Last Edit: February 13, 2015, 02:07:04 PM by noturbizniss »
READ THE DARN WIKI!!!!

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...READS THE WIKI!!!

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #219 on: February 13, 2015, 02:03:44 PM »
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 188 and find it always goes up to about 128-130. Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.


Typo?

Nice thanks!
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