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Author Topic: Food/Recipe Thread  (Read 450318 times)

Offline username

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Re: Food/Recipe Thread
« Reply #360 on: April 27, 2015, 04:04:47 PM »
No Idea. HT Google
^^^

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Re: Food/Recipe Thread
« Reply #361 on: April 27, 2015, 04:43:39 PM »
No Idea. HT Google
:)
Who wants to try it?
Workflowy. You won't know what you're missing until you try it.

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #362 on: April 27, 2015, 04:48:06 PM »
:)
Who wants to try it?

Come on! It would only be right for you to do us the honors!
Work hard, Play harder!

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #363 on: April 27, 2015, 06:35:54 PM »
the tomato, which is a botanical berry, but a culinary vegetable according to United States law.

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Re: Food/Recipe Thread
« Reply #364 on: April 27, 2015, 11:21:12 PM »
Come on! It would only be right for you to do us the honors!
I don't like tomatoes, though, so it wouldn't prove anything.
Workflowy. You won't know what you're missing until you try it.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #365 on: May 07, 2015, 08:15:42 PM »
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.
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Offline henche

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Re: Food/Recipe Thread
« Reply #366 on: May 07, 2015, 08:26:29 PM »
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.


Chuck is very delicious.  My father would tell  you to cook it rare, but I think chuck should be well done like a brisket.  Google it.

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Re: Food/Recipe Thread
« Reply #367 on: May 07, 2015, 08:41:56 PM »
Chuck is very delicious.  My father would tell  you to cook it rare, but I think chuck should be well done like a brisket.  Google it.
Great answer! You validated my question
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #368 on: May 07, 2015, 08:42:48 PM »
Great answer! You validated my question

souse vide

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #369 on: May 07, 2015, 08:44:50 PM »
souse vide
Mmmmmm
Haven't gotten it yet. Waiting to see the  new models in aummer
READ THE DARN WIKI!!!!

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Re: Food/Recipe Thread
« Reply #370 on: May 07, 2015, 08:47:22 PM »
Mmmmmm
Haven't gotten it yet. Waiting to see the  new models in aummer

Just missed a sale on the 2014 model. $25 off. oh well. guess i'll wait with you until summer

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Re: Food/Recipe Thread
« Reply #371 on: May 07, 2015, 08:51:18 PM »
Just missed a sale on the 2014 model. $25 off. oh well. guess i'll wait with you until summer
I know but I heard good things bout the newer model from ces
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Re: Food/Recipe Thread
« Reply #372 on: May 07, 2015, 10:18:12 PM »
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.


pre heat oven to 550

spray a meat rack with pam

sprinkle the roast garlic powder

place fat side up ( make sure the meat touches nithing but the rack )

put in 550 oven for 10-15 mins then turn oven to 350

cook until the meat is 165


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Re: Food/Recipe Thread
« Reply #373 on: May 07, 2015, 10:22:41 PM »
pre heat oven to 550

spray a meat rack with pam

sprinkle the roast garlic powder

place fat side up ( make sure the meat touches nithing but the rack )

put in 550 oven for 10-15 mins then turn oven to 350

cook until the meat is 165
Roast to 165?????
READ THE DARN WIKI!!!!

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Re: Food/Recipe Thread
« Reply #374 on: May 07, 2015, 10:33:19 PM »
Roast to 165?????

Look at this site for example. There's a body of  thought that chuck roasts should be cooked well done http://askthemeatman.com/beef_cooking_times.htm



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Re: Food/Recipe Thread
« Reply #375 on: May 08, 2015, 09:04:21 AM »
Roast to 165?????

165 get you medium I looked back at your post and if you want rare Id say 150-155

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Re: Food/Recipe Thread
« Reply #376 on: May 08, 2015, 09:15:21 AM »
165 get you medium I looked back at your post and if you want rare Id say 150-155
Have you actually cooked meat to those temperatures????  165 is poultry.  Rare beef is 120-130.


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Re: Food/Recipe Thread
« Reply #377 on: May 08, 2015, 01:18:59 PM »
I cook my roasts to 160-170, I prefer rarer by there are other considerations

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Re: Food/Recipe Thread
« Reply #378 on: May 09, 2015, 09:52:48 PM »
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?


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Re: Food/Recipe Thread
« Reply #379 on: May 09, 2015, 11:19:40 PM »
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?
Try this one I made up:
Olive oil
Dijon mustard
5 cubes of crushed basil
5 cubes of crushed garlic
Copious amounts of black pepper.