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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 103
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1021

    Zwiefel's Avatar
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    That's some nice looking food Salty...what all is it?
    Remember: You're a unique individual...just like everybody else.

  2. #1022
    Senior Member Salty dog's Avatar
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    Too lazy to type. Short version:

    Cypress Grove Bermuda Triangle. 6 yo Balsamic reduced to about 1/4
    Sashimi tuna spring roll
    Smoked pork belly, chile-ginger sauce, granny smith-daikon tossed with black fig vinaigrette and fresh mint.
    Rak o lamb, curry-coconut milk sauce, cilantro basmati rice, brussels.

  3. #1023
    Senior Member eaglerock's Avatar
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    Looks Tasty

  4. #1024

    Zwiefel's Avatar
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    Trying my first pork roast...cuban-style!

    Brining in OJ, salt, sugar, water, and 5 bulbs of chopped garlic:


    Beginning phase of paste: 4 bulbs garlic, 4 tbsp dry-roasted cumin, 2 tbsp dry-roasted black pepper


    Add OJ, malt vinegar, and EVOO while running processor to form a slightly foamy paste:


    Cut 2-3" long slits about 1/2" deep all over roast and slather paste on, pop in oven at 325F:



    Missed a spot there, where I had it sitting in the pan to put the past on...oh well. After 4 hours, I flipped it skin-side up...skin is crisping up and the house smells awesome.



    Another 4-5 hours and dinner is served. Sides: oven roasted fresh brussel sprouts, and rutabaga.
    Remember: You're a unique individual...just like everybody else.

  5. #1025
    Senior Member Jmadams13's Avatar
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    ^omg!!! That looks amazing. I haven't done a pork roast in forever. Think I need to visit the butcher tomorrow
    "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. #1026
    Senior Member AFKitchenknivesguy's Avatar
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    Looks great, good job.
    Jason

  7. #1027
    Senior Member/ Internet Hooligan
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  8. #1028

    Zwiefel's Avatar
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    After it finished roasting, peeled the skin off in one layer:



    That's a loaner Carter at the top....from a Morocco-bound forum member. Slice the skin up into small bite-sized pieces:


    And chunk up the rest into bite-sized pieces:


    It was super moist and tender....bit on the bland side though....will need to investigate a sauce for service next time. Satisfactory for a first attempt though.
    Remember: You're a unique individual...just like everybody else.

  9. #1029
    Senior Member AFKitchenknivesguy's Avatar
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    Crappy photo's, but my sous vide garlic tri-steak and home made bread (the others were better looking but were eaten before the camera came out).

    [IMG][/IMG]

    [IMG][/IMG]
    Jason

  10. #1030

    Zwiefel's Avatar
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    Looks great! I that a thumb-dent in the steak (RHS)? looks extremely tender.
    Remember: You're a unique individual...just like everybody else.

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