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Author Topic: Food/Recipe Thread  (Read 489762 times)

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #260 on: February 17, 2015, 10:02:07 AM »
Browned in frying pan and about to go in the oven
20150216_181006
20150216_181820

Since they were mostly individual ribs and the baby back is much less meat than a regular rack, it only took an hour in the oven to cook.
20150216_195655
20150216_195419

Meat of baby back rib off the bone and cut
20150216_200733


Final thoughts -
I would not do the baby back ribs again (even though they are 6.99/lb) as there was so little meat on them. The veal spare ribs ended up tasting the best.  I was not a fan of the cutting of the spare ribs in half along the bone. I much prefer the long dinosaur style ribs.
As far as the recipe itself, the rub was absolutely amazing as was the barbecue sauce. It tasted OK by itself, but once it was put on the ribs and sat in the oven for 20 minutes it tasted amazing. The recipe has it sit uncovered at 400 for 15 minutes, but i threw the broiler on hi to get the charring.  The sauce was also very good pasted on once we started eating. I can't wait to try this with some real long ribs. 
I also put in way too much beef broth in the pan, Next time id do much less and add throughout the cooking time as necessary.  The recipe calls for liquid smoke (4 TBS total in the broth, i did 2 per pan). I thought it would be way too much but it was not overpowering at all.
As it stands now, i'd give the overall recipe 5*, but i'd give my actual deliverable of the recipe about 3.5*.
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #261 on: February 17, 2015, 10:23:32 AM »
Browned in frying pan and about to go in the oven
20150216_181006
20150216_181820

Since they were mostly individual ribs and the baby back is much less meat than a regular rack, it only took an hour in the oven to cook.
20150216_195655
20150216_195419

Meat of baby back rib off the bone and cut
20150216_200733


Final thoughts -
I would not do the baby back ribs again (even though they are 6.99/lb) as there was so little meat on them. The veal spare ribs ended up tasting the best.  I was not a fan of the cutting of the spare ribs in half along the bone. I much prefer the long dinosaur style ribs.
As far as the recipe itself, the rub was absolutely amazing as was the barbecue sauce. It tasted OK by itself, but once it was put on the ribs and sat in the oven for 20 minutes it tasted amazing. The recipe has it sit uncovered at 400 for 15 minutes, but i threw the broiler on hi to get the charring.  The sauce was also very good pasted on once we started eating. I can't wait to try this with some real long ribs. 
I also put in way too much beef broth in the pan, Next time id do much less and add throughout the cooking time as necessary.  The recipe calls for liquid smoke (4 TBS total in the broth, i did 2 per pan). I thought it would be way too much but it was not overpowering at all.
As it stands now, i'd give the overall recipe 5*, but i'd give my actual deliverable of the recipe about 3.5*.


Looks great! Would love this recipe on some crown roast of lamb :)
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Offline incendia

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Re: Food/Recipe Thread
« Reply #262 on: February 18, 2015, 10:27:27 AM »
IM looking for a crockpot beef stew

Offline etech0

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Re: Food/Recipe Thread
« Reply #263 on: February 18, 2015, 10:37:06 AM »
IM looking for a crockpot beef stew
1 pack stew meat, four idaho potatoes peeled and cubed, 1 or 2 carrots cut small, 1 sweet potato (optional) peeled and cubed, 1 large onion, sliced or diced. Add water to cover, and salt, pepper, and a little garlic powder.

If you want it more cholenty, you can also put ketchup and paprika.
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Offline greatdeals

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Re: Food/Recipe Thread
« Reply #264 on: February 18, 2015, 01:11:03 PM »
looking for some different types of chicken cutlet recipes

Offline MC

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Re: Food/Recipe Thread
« Reply #265 on: February 18, 2015, 01:11:59 PM »
looking for some different types of chicken cutlet recipes
Marinate in pesto and grill.

Offline henche

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Re: Food/Recipe Thread
« Reply #266 on: February 18, 2015, 01:16:40 PM »
looking for some different types of chicken cutlet recipes

coat with olive oil, sprinkle with rosemary and thyme, put in a pan with a sliced up lemon, roast covered.

Offline etech0

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Re: Food/Recipe Thread
« Reply #267 on: February 18, 2015, 01:21:14 PM »
looking for some different types of chicken cutlet recipes
marinate chicken cutlets in:

1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (I use 1/4 but the recipe calls for 1/2)

pour the chicken and sauce into a 9x13, bake at 450 for 20 minutes
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Offline henche

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Re: Food/Recipe Thread
« Reply #268 on: February 18, 2015, 01:32:19 PM »
looking for some different types of chicken cutlet recipes

Bury in a bowl of salt (making sure that each piece is only in contact with salt) and put in fridge for a few days.  Slice thin and serve on crackers.  Garnish with dill.  Let us know how it turns out.

Offline Toasted

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Re: Food/Recipe Thread
« Reply #269 on: February 18, 2015, 01:34:38 PM »
Crush up some pretzels coarsely and coat in conjunction with your favorite batter.

Offline etech0

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Re: Food/Recipe Thread
« Reply #270 on: February 18, 2015, 01:39:46 PM »
Bury in a bowl of salt (making sure that each piece is only in contact with salt) and put in fridge for a few days.  Slice thin and serve on crackers.  Garnish with dill.  Let us know how it turns out.
I'm assuming you cook it too, no?
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Offline E R K

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Re: Food/Recipe Thread
« Reply #271 on: February 18, 2015, 01:54:00 PM »
Marinate in pesto and grill.
I do the same but right b4 it's done I take duck sauce with a drop of sesame oil mixed in and brush it on each side and grill it for about 1 minute each side.

Offline Sport

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Re: Food/Recipe Thread
« Reply #272 on: February 18, 2015, 02:35:23 PM »
looking for some different types of chicken cutlet recipes
Marinate in Olive oil, Dijonnhl mustard, 3 cubes of frozen chopped basil and garlic.
Grill...

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #273 on: February 18, 2015, 03:35:14 PM »
Marinate in mixture of sesame oil, soy sauce, and garlic and grill. Don't overload on garlic.
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Offline ushdadude

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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #275 on: February 18, 2015, 03:38:38 PM »
looking for some different types of chicken cutlet recipes

Wow- you really got this thread working for you :)
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #276 on: February 18, 2015, 03:39:12 PM »
Wow- you really got this thread working for you :)
He did post a very common and easy question. easy +1's for us  ;D
READ THE DARN WIKI!!!!

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Offline henche

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Re: Food/Recipe Thread
« Reply #277 on: February 18, 2015, 04:49:24 PM »
I'm assuming you cook it too, no?

Not at all.  It's cured, like lox.

Offline henche

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Re: Food/Recipe Thread
« Reply #278 on: February 18, 2015, 04:57:04 PM »
There's a million recipes like this for duck breasts.  I don't see why it can't work with chikcen http://www.saltedandstyled.com/2012/06/11/step-by-step-making-duck-breast-prosciutto/

Offline etech0

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Re: Food/Recipe Thread
« Reply #279 on: February 18, 2015, 05:54:49 PM »
He did post a very common and easy question. easy +1's for us  ;D
Shh!
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