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Thread: Share Your Self-Isolation Recipes

  1. #521
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    I guess was just me pointing out why I chose sockeye over farmed Atlantic alternative.
    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.
    Originally posted by Toma
    fact.

  2. #522
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    Thumbs up.
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  3. #523
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    First use of the grinder... mostly sirloin trimmings; with a little pork belly. S&P for seasoning only... time will tell if these workout or not

    2C96AAEC-C24A-43A9-8D7F-74818FDC764A.jpg

  4. #524
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  5. #525
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    What am I looking at there?
    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.
    Originally posted by Toma
    fact.

  6. #526
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    10oz (raw) high fat content burgers, done in the cast iron

  7. #527
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    I meant are you cooking on a sand plancha grill or something there?

    I saw your burger post haha
    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.
    Originally posted by Toma
    fact.

  8. #528
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    Quote Originally Posted by killramos View Post
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    I meant are you cooking on a sand plancha grill or something there?

    I saw your burger post haha
    Crepe pan technically... I have a normal 9” cast iron and this. It’s pretty wide, big burgers needed more space... bbq galore had em on sale way back for $10 or something and figured, why not? It’s pretty handy

  9. #529
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    Underneath the pan. It looks like sand. Is it just an old electric stove with a weird pattern or something?

    Wasn’t sure if you bought something cool.
    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.
    Originally posted by Toma
    fact.

  10. #530
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    Oh, yeah... mid-2000s kitchen aid stainless steel convection with the control panel up front

  11. #531
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    We need some fried rice back in here.

    Why buy fried scallop seafood fried rice when you can make it?

    20210118_170126.jpg

  12. #532
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    Quote Originally Posted by ercchry View Post
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    Dat crust!
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

  13. #533
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    Quote Originally Posted by ercchry View Post
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    That crustification thought you were making a Juicy Lucy
    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

  14. #534
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    Quote Originally Posted by dj_rice View Post
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    That crustification thought you were making a Juicy Lucy
    No, no... good burgers don’t need gimmicks... just a classic cheese. Did round two tonight as I found the first ones a little over done. These ones were fucking great. Even needed a napkin

    A0F5EF2B-0750-421E-9347-7BF1DD98D074.jpg

    C3278273-F4E3-4EFE-9B55-5B0F20E69B95.jpg

  15. #535
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    Shin Ramen with 375 ml of milk after boiled noodles 80% cooked in water.

    Added garlic slices, green onions, enoki mushrooms, tofu, and a raw egg. Simmered milk, added noodles and seasoning mix and covered for a few minutes.

    My favorite for now. So so good.

    20210122_174021.jpg

  16. #536
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    What the what?
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  17. #537
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    C99E947F-E146-4399-877A-92D077B713C6.jpg
    47614517-C178-4AB5-8EB1-681ACAD853E2.jpg

    Lazy Fried Chicken dinner. pulled a chicken out of the deep freeze this am. Used Anova to cool thaw it, and broke it down into wings, drums, thighs, and half breasts. Marinated in milk, egg and pickle juice for a few hours.

    Accommodating a bland diet for the wife so dredge was a simple 50/50 flour and cornstarch blend with S&P and a splash of paprika for color.

    Deep Fried in two batches for 10 mins at 375. Great crisp, missing the heat I would usually hit this with but that’s life. Served with scratch fries.
    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.
    Originally posted by Toma
    fact.

  18. #538
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    First time trying a long-fermented pizza dough. I used this 72 hour dough recipe:
    https://bakingthegoods.com/2017/04/1...-baking-steel/

    Not the best looking as I have to work on my shaping technique and get used to my new oven, but the flavour of the dough was definitely on point. Also was just using slices of mozza from a big block as i was too lazy to shred some for one pizza. Made a half pepperoni, half margarita:

    E691D5FE-8E3A-4566-B240-668FFAF6CE3F.jpg

    I took their advice and bought a 50 pack of 16oz deli containers from Wholesale Club, so now i have 3 more in the freezer ready to use any time. Will make a bigger batch of 8 or 12 next time as i really like this idea of taking a container out of the freezer at lunch time and having a delicious dough ready to use for dinner.
    Last edited by sabad66; 01-28-2021 at 03:39 PM.

  19. #539
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    Yay! Continue to spread the good word of fermented dough!

  20. #540
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    I definitely got the idea from you haha. Thanks

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