Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Nov 11, 2019 #4861

    parbaked

    parbaked

    parbaked

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    When I worked in Tokyo used to lunch at Kimukatsu all the time. They made tonkatsu from stacked layers of thin sliced pork with all kinds of fillings...cheese was the best!
    http://www.kimukatsu.com
     
  2. Nov 11, 2019 #4862

    Xenif

    Xenif

    Xenif

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    It will make you cook Butajiru
     
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  3. Nov 11, 2019 #4863

    Gjackson98

    Gjackson98

    Gjackson98

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    Haha you got me!
     
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  4. Nov 11, 2019 #4864

    TDS

    TDS

    TDS

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    I realized I love Vietnamese food, but have never really cooked it. I’m borrowing a basic, Viet comfort food book so my kitchen and tastebuds are going on a trip to Vietnam lol. This is “Bo Luc Lac” (shaking beef) and lemongrass beef stew with some Thai basil.

    71F0016F-1A88-45E4-9F7F-5D2D07DE82BB.jpeg



    BA3F819E-C8D8-4F71-BEEE-A5008AA3F5D9.jpeg
     
  5. Nov 11, 2019 #4865

    TDS

    TDS

    TDS

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    Saw this recommended on Netflix, how is it?
     
  6. Nov 11, 2019 #4866

    Gjackson98

    Gjackson98

    Gjackson98

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    It's probably the only show that my wife and I can sit down and watch together. Good for mealtime TV watching :)
     
    jimmy_d, CiderBear, TDS and 1 other person like this.
  7. Nov 11, 2019 #4867

    Kristoffer

    Kristoffer

    Kristoffer

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    This went in the oven the other day.

    C710CAB4-F251-4473-8E90-0C4CF9BB8FFF.jpeg
     
    jimmy_d, Lars, riba and 6 others like this.
  8. Nov 12, 2019 #4868

    ACHiPo

    ACHiPo

    ACHiPo

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    Ok so NOW I'm hungry!
     
  9. Nov 12, 2019 #4869

    OnionSlicer

    OnionSlicer

    OnionSlicer

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    Thanksgiving prelude.

    [​IMG]
     
  10. Nov 12, 2019 #4870

    ACHiPo

    ACHiPo

    ACHiPo

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    Nice. What's the stuffing?
     
  11. Nov 12, 2019 #4871

    OnionSlicer

    OnionSlicer

    OnionSlicer

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    Dried apricots, toasted pine nuts, feta cheese, olive oil, and a bunch of fresh herbs; everything chopped up and mixed.
     
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  12. Nov 13, 2019 #4872

    Uncle Mike

    Uncle Mike

    Uncle Mike

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    What other meats are in there? How do you keep the outside from overcooking while the inside gets up to temp?
     
  13. Nov 14, 2019 #4873

    OnionSlicer

    OnionSlicer

    OnionSlicer

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    There are no other meats there, the dark meat on the bottom is the thighs. I just roast it in the oven at 375F the whole way, if someone knows a better way that keeps the inner/outer temps even I'd love to hear it.
     
  14. Nov 14, 2019 #4874

    ian

    ian

    ian

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    There’s always sous vide. I do that sometimes in similar situations, then briefly sear for color. Or you can do it really low in the oven, e.g. 250 or something for a few hours, followed if necessary by a quick broil, sear or super hot roast. But it looks great, so why bother!
     
  15. Nov 15, 2019 #4875

    Bert2368

    Bert2368

    Bert2368

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    Bambi's mother died recently. Here are her back straps, being prepped for a quick saute in butter & olive oil. Also a new slicey toy...

    20191114_190640~2.jpg

    20191114_192224.jpg

    20191114_192158.jpg

    20191110_181457.jpg

    This is the biggest white tail doe I've ever whacked. She gave just about exactly 30 lb. of boneless steaks + tenderloins and another 20 lb. of boneless trim meat for saussage, + another 6.5 lb. of (bone in) neck roasts. Big, fat deer.

    I am going to start another thread about organ meats from wild game in her honor.
     
    Last edited: Nov 15, 2019
  16. Nov 15, 2019 #4876

    Michi

    Michi

    Michi

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    Homemade beef jerky.
    IMG_6113.JPG
     
  17. Nov 16, 2019 #4877

    jimmy_d

    jimmy_d

    jimmy_d

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    Made some cashew beef that turned out pretty good! 20191115_220227.jpeg
     
  18. Nov 16, 2019 #4878

    podzap

    podzap

    podzap

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    Entrecote (ribeye) and lobster plus a few martinis.

    lob.jpg
     
  19. Nov 16, 2019 #4879

    Michi

    Michi

    Michi

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    I like it! Probably because of the martinis… :)
     
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  20. Nov 16, 2019 #4880

    Michi

    Michi

    Michi

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    Chicken heart and gizzard ragout.
    Ragout 1.jpg

    IMG_9622.jpg
     
  21. Nov 16, 2019 #4881

    Xenif

    Xenif

    Xenif

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  22. Nov 16, 2019 #4882

    podzap

    podzap

    podzap

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    A martini is always a great way to start an evening! We followed on with a bottle of Trimbach Riesling and half a bottle of Masi Campofiorin. You know because the dilemna of having surf and turf: red or white. Solution: have both!
     
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  23. Nov 16, 2019 #4883

    Ryndunk

    Ryndunk

    Ryndunk

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    Looks good. Römertopf always reminds me of my grandmother's cooking. She always used hers for whole chicken and pork roast. My Römertopf broke a few years ago. Haven't replaced it yet. But seeing yours may spark me to get another.
     
  24. Nov 16, 2019 #4884

    Lars

    Lars

    Lars

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    I got this canadian angus ribeye, so I made Matty Matheson's(he's canadian) steak and salad from here -->
    The salad was very awesome. Really enjoyed it!
    IMG_0218.jpg IMG_0216.jpg
     
  25. Nov 16, 2019 #4885

    ptolemy

    ptolemy

    ptolemy

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    That is a nice, handmade skillet :)
     
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  26. Nov 16, 2019 #4886

    Xenif

    Xenif

    Xenif

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    Kind of a crazy world when you are enjoying Canadian Ribeye in Denmark while Im cooking Danish oxtongue in Canada
     
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  27. Nov 17, 2019 #4887

    Lars

    Lars

    Lars

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    Agree - it was some of the best beef I have tasted though.
     
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  28. Nov 17, 2019 #4888

    Michi

    Michi

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    Chicken karaage with a witlof and daikon salad.
    IMG_3294.jpg
     
    Brian Weekley, jimmy_d, M1k3 and 4 others like this.
  29. Nov 17, 2019 #4889

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    IMG_3948.jpg
    Taco with meat, taco with fish. Mmmm everything!!!
     
  30. Nov 18, 2019 #4890

    Lars

    Lars

    Lars

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    Gotta love a one pot dish - lemon chicken with olives and artichokes.
    IMG_0222.jpg
    Was too lazy to cook last night, so I raided the fridge and made sandwiches.
    Two open faced, one with cold smoked salmon and one with medister(danish pork sausage) and a regular with tomato and mortadella.
    IMG_0220.jpg
     

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