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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 109
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1081
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    nice touch on the torch. a lot like heston blumenthal does it.

  2. #1082
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    That looks awesome--but is begging for some bordelaise.


    Quote Originally Posted by Johnny.B.Good View Post
    Filet mignon, green beans, and Thomas Keller's "Potato Pave" from the Ad Hoc cookbook.



    The potatoes came apart on me a little bit, but it was delicious nonetheless!

  3. #1083
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    Jason--best beef sandwich ever, with a little homemade horseradish aioli?

  4. #1084
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by heldentenor View Post
    That looks awesome--but is begging for some bordelaise.
    It does look a little dry, as I took the picture before I finished the pan sauce (which I wasn't sure would photograph well). I followed Boar D. Laze's (BDL) "steak with pan reduction sauce" recipe from his blog, "Cook Food Good." The recipe is just about my favorite thing (I've probably done it two dozen times); ridiculously rich and complex.

  5. #1085
    Senior Member Jmadams13's Avatar
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    Nothing fancy. Just raw oysters at my parents for my dads 60th birthday

    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  6. #1086
    Senior Member quantumcloud509's Avatar
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    Click image for larger version

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  7. #1087
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    Exactly the way a griddle should be used. Now whatcha gonna do with all the liquid gold that's gonna cook outta those?

  8. #1088
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    Quote Originally Posted by adletson View Post
    Exactly the way a griddle should be used. Now whatcha gonna do with all the liquid gold that's gonna cook outta those?
    store it, store it ,store it
    I always keep the bacon fat for further cooking use

  9. #1089
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    Damn, those oysters look great.


    Asian country style ribs, roasted Brussels sprouts and black rice.

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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  10. #1090
    Senior Member AFKitchenknivesguy's Avatar
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    Made some home made bacon over the last two weeks, used a shoulder cut (I thought I bought a BBB), it turned out decent all things considered. Tastes smokey and great (pretty salty even though I soaked it before smoking). Oh yeah, smoked for 10 hours using the "tube" with hickory. The cooked pieces were the end pieces, or what didn't seem would cook evenly if I gave a lb or two away.

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    Jason

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