What are you cooking right now?

jaxadam

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Bison chili and cornbread minimuffins with honey butter.

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After the bone stock was added:

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spudmunkey

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3-meat breakfast burrito:
- Bacon
- Bourbon BBQ marinated tri-tip
- Pepperoni

Plus egg, cheese, potato tots, and hot sauce.

That definitely satisfied the breakfast burrito craving...

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jaxadam

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Marinated for 12 hours.

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Shit yeah doggie. Mid 70’s outside. I think November is the best month to grill out.

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Spinach, grilled chicken, and brown basmati for dinner. Now for a little bit of that Half Wicked YK11 for dessert…

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Dr. Caligari

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I've been getting serious about cooking and having lots of fun. I started from basically zero knowledge/skill this summer but I'm learning fast.

Right now I'm in a pasta dish phase, which might never end since I love pasta. My latest and most ambitious was a crab pasta I made yesterday.

I got hold of some precooked brown crabs. I started off getting all the white meat, roe and tomalley out and made one bowl of meat, one of roe and tomalley, and one of pieces of shell. Gills and stuff I just threw away. Meat and roe/tomalley went in the fridge, and then I started making a stock with the shells.

For the stock I started off sauteing the pieces of shell in a big stock pot. Then I deglazed with some rosé wine and Madeira wine, reduced that down and threw the shells over in a bowl. Then I cut up some yellow onion and carrots, sauteed those, added some tomato paste, deglazed again, added back the shells and filled up the pot with a bunch of water. Then the stock got to simmer for maybe 1.5-2 hours, after which I got all the shells and veggies out and sieved the liquid through a fine mesh strainer. Then I started reducing it down further.

When the stock was reduced down by quite a lot I started on the actual sauce and pasta. I chopped some shallots finely and cooked those in oil in a pan on moderate heat. At the same time I started getting the pasta water ready. Then some Madeira wine and cream into the pan with the shallots, then adding the reduced stock by feel and seasoning with white pepper and cayenne. Then when the pasta had cooked to al dente I drained it and transferred it into the sauce pan, added the white crab meat and grated some parm over everything. Done! The roe and tomalley I just used as a side dish, which I think worked pretty well.

It was a bit of work with the stock but the results were very good. Sorry for the wall of text and no pics but it tasted better than it looked anyway!
 

KnightBrolaire

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It's snowing, so perfect time for my take on a croque madame. Homemade sourdough, bearnaise sauce and hot sauce. Sandwich is filled with prosciutto, cheddar and mozzarella then topped with jarlsberg.
 

jaxadam

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It's snowing, so perfect time for my take on a croque madame. Homemade sourdough, bearnaise sauce and hot sauce. Sandwich is filled with prosciutto, cheddar and mozzarella then topped with jarlsberg.

That looks pretty outstanding man.

It’s starting to get cold here, so time for some Fall/Winter dinners.

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Pork tenderloin with some sugar free sweet thai, brussels with bacon, and sweet potatoes.


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spudmunkey

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Oh, man...I haven't made focaccia in like a year...I need to do that soon. Yours looks like just the right amount of olive oil: all of it. Ha!

I've never tried anything more adventurous than rosemary and sun dried tomatoes, but I've always wanted to try something like one of these:

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beerandbeards

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Oh, man...I haven't made focaccia in like a year...I need to do that soon. Yours looks like just the right amount of olive oil: all of it. Ha!

I've never tried anything more adventurous than rosemary and sun dried tomatoes, but I've always wanted to try something like one of these:

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Oh yeah looking at designed focaccia made me want to add a little flair. Maybe next spring and summer when produce is really nice (or depending what I plant in the garden) I’ll try some more elaborate.

I’ve been using a cold bloom process and it’s so easy. The house is too cold to get get yeast to bloom, so I discovered you can mix everything, cover with olive oil and cling wrap, throw it in the fridge for up to 3 day (at least 24 hours), put in pan and allow another rise before baking.
 

jaxadam

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My wife calls them... let me see if I can get this right... baby pumpkin sugar pies. Sounds like something she calls me too every once in a while.


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spudmunkey

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Haven't felt motivated to cook for the last while...so today is the traditional Thanksgiving enchiladas (made with a jarred sauce, grocery store rotisserie chicken, grocery store flour tortillas, pre-shredded cheese, canned green chilies and canned black olives).

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wheresthefbomb

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it's not glorious looking so I'll skip the pics but I just spent 30 min prepping quinoa salad for the next week:

2c (before cooking) red&white quinoa, 2 large apples diced small, 1 can spiced black beans, 1 can chickpeas, 1/3c sundried tomato diced small, juice of 1/2 lemon, a small handful of capers (half a small jar), big spoonful of mayo and dijon, garlic, salt, black pepper, olive oil, parsley (dried, soaked in a few tbs of olive oil)

I'll eat this every day for lunch and most days for dinner; "just add hot sauce"

I usually like more fresh veg (onions, peppers, parsley, tomatoes, greens) but I used what I had on hand. I'll probably get a container of greens tomorrow to mix in.
 


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