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Author Topic: Food/Recipe Thread  (Read 450440 times)

Online ushdadude

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Re: Food/Recipe Thread
« Reply #1740 on: September 13, 2018, 12:06:01 PM »

Offline palm tights

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Re: Food/Recipe Thread
« Reply #1741 on: September 20, 2018, 10:46:14 AM »
Feel free to join a whats group for yom tov recipies and help out each other in these busy days h
ttps://chat.whatsapp.com/IjKgdpe68w5Ggz8WKgzO7j



Offline palm tights

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Re: Food/Recipe Thread
« Reply #1742 on: September 20, 2018, 10:46:39 AM »
Feel free to join a whats group for yom tov recipies and help out each other in these busy days 

https://chat.whatsapp.com/IjKgdpe68w5Ggz8WKgzO7j



Offline aygart

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Re: Food/Recipe Thread
« Reply #1743 on: September 22, 2018, 09:21:39 PM »
Anyone have a good crock pot pot roast that can stay in for a shabbos day meal?
Feelings don't care about your facts

Offline incendia

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Re: Food/Recipe Thread
« Reply #1744 on: September 22, 2018, 10:10:35 PM »
Anyone have a good crock pot pot roast that can stay in for a shabbos day meal?

My sister makes this

frozen brisket (need to take out of Styrofoam packaging before freezing
1 bottle of bbq sause
cut up onion
water to cover


put crockpot on low

Offline Zevi16

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Re: Food/Recipe Thread
« Reply #1745 on: September 23, 2018, 02:35:17 AM »
My sister makes this

frozen brisket (need to take out of Styrofoam packaging before freezing
1 bottle of bbq sause
cut up onion
water to cover


put crockpot on low
You sure it can be on low the whole time? Usually meat needs to go on high for a little in croc pots

Online ushdadude

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Re: Food/Recipe Thread
« Reply #1746 on: September 23, 2018, 08:57:16 AM »
Apparently they are the same temperature .High just gets there faster

Offline aygart

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Re: Food/Recipe Thread
« Reply #1747 on: September 23, 2018, 10:05:14 AM »
Apparently they are the same temperature .High just gets there faster
This is not true.
Feelings don't care about your facts

Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1748 on: September 23, 2018, 10:29:43 AM »

Offline incendia

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Re: Food/Recipe Thread
« Reply #1749 on: September 23, 2018, 01:14:08 PM »
You sure it can be on low the whole time? Usually meat needs to go on high for a little in croc pots

Im pretty sure low the whole time but I'll ask her over YT

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Re: Food/Recipe Thread
« Reply #1750 on: September 23, 2018, 02:08:11 PM »
This is not true.
It is for many brands. There was a food safety issue years ago so they changed it

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1751 on: September 25, 2018, 06:16:08 PM »
any good ideas for a french roast  that  wont dry it out and wont make it tough?

Online cholent

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Re: Food/Recipe Thread
« Reply #1752 on: September 26, 2018, 12:52:24 AM »
any good ideas for a french roast  that  wont dry it out and wont make it tough?

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 Zevi16

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Food/Recipe Thread
« Reply #1753 on: October 21, 2018, 11:05:31 AM »
I made a ‘filet Mignon’ from grow and behold meats. Phenomenal.
Sous vide on 133. Pat dry. Sear on high. Unreal.

Offline cmey

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Re: Food/Recipe Thread
« Reply #1754 on: October 23, 2018, 06:10:25 PM »
Basic recipe for flanken? Can you just salt pepper sear and cook covered? Thanks.

Offline bb1836

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Re: Food/Recipe Thread
« Reply #1755 on: December 02, 2018, 07:02:17 PM »
Not necessarily food related, but does anyone one know a good/kosher mineral oil to be used on butcher block cutting boards to keep them fresh?
As @davidmal says: "Likes" feed the family

Offline Mordyk

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Re: Food/Recipe Thread
« Reply #1756 on: December 03, 2018, 11:35:10 AM »
Basic recipe for flanken? Can you just salt pepper sear and cook covered? Thanks.
olive oil , S&P. take garlic cloves cut in half and lay it on the meat. cover and let cook for a few hours.
#TYH

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Re: Food/Recipe Thread
« Reply #1757 on: December 03, 2018, 12:09:15 PM »
olive oil , S&P. take garlic cloves cut in half and lay it on the meat. cover and let cook for a few hours.
that but i like to put it on a bed of onions

Offline Definitions

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Re: Food/Recipe Thread
« Reply #1758 on: January 24, 2019, 10:01:05 PM »
What's your favorite cholent recipe?
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Offline chinagel

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Re: Food/Recipe Thread
« Reply #1759 on: January 24, 2019, 10:39:49 PM »