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Thread: Share your favourite "tried and true" recipes

  1. #1
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    Default Share your favourite "tried and true" recipes

    Now that everybody in the non-stick pan thread is cooking and raving about Gordon Ramsay's slow scrambled eggs


    I want to know what recipes I'm missing out on.

    The easier and more accessible the better, video recipes/demos are a bonus.

    I'll start it off with:
    Momofuku Bo Ssam, courtesy of the New York Times

    Both the sauces are incredibly addictive all on their own - don't substitute the Sherry vinegar, it's on the pricier side, but there's nothing quite like it.
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    Family favorite - Roast chicken with a lemon up it's butt.

    http://www.jamieoliver.com/recipes/c...oast-potatoes/

    The 'chuffing' of the potatoes makes a huge difference for crispiness, as does a convection oven. Don't be shy with the salt..

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    Those GR scrambled eggs look good, except for being so soft. Cant stand soft eggs.


    This isn't gourmet, or even close to being the best brownie out there, but its a good trick to keep up your sleeve for when the wife is going el loco.

    http://www.food.com/recipe/microwave...brownie-349246

    Super easy to make, and boarder line impressive depending on your wife haha. Can put ice cream or what ever on top to shut her up and look like the culinary stud you are not.

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    http://www.cookingforengineers.com/r...6/Meat-Lasagna
    I don't make this often, but when I do, I make a double batch in a roasting pan. Absolutely fantastic as leftovers.

    Only thing is I end up with fewer layers than the recipe indicates. have done it a few times, and just can't make the layers of sauce thin enough to use as much pasta as he indicates.

    I'll dig up my mushroom risotto recipe when I have a minute. impressive as hell, and not difficult, but it does take a lot of sustained concentration. You can't fuck off out to the garage while you are making that one.
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    How I learned the best beef bourguignon evar



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    Originally posted by Dave P
    Those GR scrambled eggs look good, except for being so soft. Cant stand soft eggs.
    .
    Just try em...they may well change your mind, especially with a good piece of bread. Biggest thing is they haven't lost all the water like most rubbery scrambled eggs that most people consider typical.

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    I used to just do eggs scrambled or omelletes like whatever western way. After I went France I was like wow I have been living in this one dimensional egg menu since I was a kid.

    So the 2nd one I started doing for my SO on weekends, albeit not runny (I like runny yolk or soft boiled eggs but not whipped runny eggs), after I put cheese or whatever inside and flip I let it cook through more.

    Starts @ 3:07:


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    Steak, Striploin

    Season, Olive Oil, Salt, Pepper, Garlic Powder / Garlic chunk

    Grill, ~ 400F with the heat under the meat

    10-12 minutes total of, grill, rotate, grill, flip, grill rotate, grill done

    Rest while setting table. Eat....

    Win.

    Rocket Science, has worked for me for years.



    Also mashed sweet potatoes in any flavor combination always blows peoples minds for some reason despite being no additional work over mashed potatoes.
    Last edited by killramos; 09-22-2016 at 01:55 PM.
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    Also Ramsay..can't beat this steak (except when you start it with sous vide..but that's a whole different story). Open all your windows and crank the fan!


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    Originally posted by killramos
    Steak, Striploin

    Season, Olive Oil, Salt, Pepper, Garlic Powder / Garlic chunk

    Grill, ~ 400F with the heat under the meat

    10-12 minutes total of, grill, rotate, grill, flip, grill rotate, grill done

    Rest while setting table. Eat....

    Win.

    Rocket Science, has worked for me for years.



    Also mashed sweet potatoes in any flavor combination always blows peoples minds for some reason despite being no additional work over mashed potatoes.
    12 minutes!! you eat it well done?

    my kids love a chicken thigh recipe that we do quite often.

    garlic
    ginger
    seasoning salt
    Italian seasoning
    olive oil

    marinade for 20 minutes and grill. if my kids eat it, its good. haha.
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    Originally posted by SOAB


    12 minutes!! you eat it well done?

    Depends how thick you buy your steaks
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
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    fact.

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