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Author Topic: Food/Recipe Thread  (Read 450401 times)

Online etech0

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Re: Food/Recipe Thread
« Reply #600 on: September 25, 2015, 11:05:56 AM »
lol thanks! probably add salt too, right?
I didn't, but depends how rich your soup is. I actually just drain and serve the potatoes :)
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Offline mercaz1

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Re: Food/Recipe Thread
« Reply #601 on: September 25, 2015, 01:18:36 PM »
Those are two very different roasts and should be handled very differently. Which one?

french

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Re: Food/Recipe Thread
« Reply #602 on: September 25, 2015, 02:33:37 PM »
french

A good french roast is to sear it on all sides in a fried onion pan and then bake for 3-4 hours with fried/carmelized onions on top, and covered tightly at 350.
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Re: Food/Recipe Thread
« Reply #603 on: September 25, 2015, 05:24:33 PM »
french
Mix about a cup of oil with spices and herbs that you like (generously. I do salt, pepper, crushed garlic, onion powder, mustard powder, paprika, Chile powder, whatever else strikes my fancy).  Brush a layer over roast. Broil, brushing with oil mixture and flipping over every 15 minutes until you reach desired internal temp. It's a hit every time!
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Offline aygart

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Re: Food/Recipe Thread
« Reply #604 on: September 27, 2015, 01:48:24 AM »
Any good and easy recipe for sweetbreads?
bump
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Offline MosheP

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Re: Food/Recipe Thread
« Reply #605 on: September 27, 2015, 01:50:47 AM »
Mix about a cup of oil with spices and herbs that you like (generously. I do salt, pepper, crushed garlic, onion powder, mustard powder, paprika, Chile powder, whatever else strikes my fancy).  Brush a layer over roast. Broil, brushing with oil mixture and flipping over every 15 minutes until you reach desired internal temp. It's a hit every time!
+1

Thats how I do it

Make sure not to overcook it.  Rather take it out early and finish cooking after its sliced .

Also make sure to let the roast rest for at least 20 min before slicing. 

Offline CS1

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Re: Food/Recipe Thread
« Reply #606 on: September 27, 2015, 01:52:12 AM »
+1

Thats how I do it
Make sure not to overcook it.  Rather take it out early and finish cooking after its sliced .
Also make sure to let the roast rest for at least 20 min before slicing.

looks good. what other roasts do you make that with?
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Online cholent

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Re: Food/Recipe Thread
« Reply #607 on: September 27, 2015, 01:59:10 AM »
looks good. what other roasts do you make that with?
Any roast that can do high and fast, so a rib roast, brick, delmonico would all be good. Minute steak roast or brisket need low and slow
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Offline palm tights

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Re: Food/Recipe Thread
« Reply #608 on: September 27, 2015, 03:15:14 AM »
Any where to get lamb riblets in brooklyn and a recipe for it?

Offline Emkay

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Re: Food/Recipe Thread
« Reply #609 on: September 27, 2015, 05:40:31 AM »
Any where to get lamb riblets in brooklyn and a recipe for it?
There is a simple recipe in the binah magazine that looks veery good

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #610 on: September 27, 2015, 07:32:00 AM »
Any where to get lamb riblets in brooklyn and a recipe for it?
Just make sure you don't overcook or it'll be chewy and dry.

Offline Sport

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Re: Food/Recipe Thread
« Reply #611 on: September 27, 2015, 08:26:50 AM »
I know that many people have lots of different recipes but just FYI, this one is very simply, has good reviews and I have heard a few people using it that said it turned out delicious. Just offering an easy option.
+1 Used this method once, came out great.

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Re: Food/Recipe Thread
« Reply #612 on: September 27, 2015, 08:32:45 AM »
There is a simple recipe in the binah magazine that looks veery good
Can you share?

Offline Sport

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Re: Food/Recipe Thread
« Reply #613 on: September 27, 2015, 08:39:25 AM »
Thanks.
A) How would the reheating at 375 work on yom tov?
B) I don't like anything in the rare neighborhood. How is the center when it's done?
A)If you're having it the first night you can do all the steps before the chag and reheat 30 min before the meal.
2) The center was pretty rare when I made it, perhaps try using a thermometer and keep it in the oven for longer.

Offline Emkay

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Re: Food/Recipe Thread
« Reply #614 on: September 27, 2015, 08:55:11 AM »

Offline 3yummyboys

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Re: Food/Recipe Thread
« Reply #615 on: September 27, 2015, 09:33:24 AM »
That recipe calls for lamb riblets but the picture is spare ribs

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #616 on: September 27, 2015, 09:40:26 AM »
That recipe calls for lamb riblets but the picture is spare ribs
On that basis alone I wouldn't trust the magazine.

Offline SamKey

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Re: Food/Recipe Thread
« Reply #617 on: September 29, 2015, 04:29:43 AM »
On that note... good recipe for spare ribs?

Offline Emkay

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Re: Food/Recipe Thread
« Reply #618 on: September 29, 2015, 04:47:33 AM »
That recipe calls for lamb riblets but the picture is spare ribs
I'm not sure where you see that, can be either

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Re: Food/Recipe Thread
« Reply #619 on: September 29, 2015, 04:48:05 AM »
On that basis alone I wouldn't trust the magazine.
Yea, must be a conspiracy to poison us