GREEN JAY All American 14180 Posts user info edit post |
doesn't use them in bulk, but if you feel like doing something fiddly with the microgreens, try making goat cheese truffles by rolling them in trimmed microgreens, lemon zest and cracked black pepper. you can mix a small amount of cream cheese in the goat cheese, along with flavorings if the cheese is too intense or crumbly to roll. 10/9/2012 5:23:01 PM |
egyeyes All American 6209 Posts user info edit post |
Ooh that sounds fabulous, GJ! 10/9/2012 5:26:59 PM |
pilgrimshoes Suspended 63151 Posts user info edit post |
Quote : | "doesn't use them in bulk, " |
i know! i have no idea how my CSA expects people to use this much!
i really like your idea. i think ill do something of the like.
i might modify it to use as a pasta stuffing or something, and not use the cream cheese.
maybe like a microgreen/goat cheese/lemon zest/pepper stuffed fresh microgreen/spinach manicotti
could use some of the other vegetables to make a primavera
tonight's dinner plans are made10/10/2012 8:32:27 AM |
wolfpackgrrr All American 39759 Posts user info edit post |
Quote : | "Define dirt cheap? I was up in Connecticut last Christmas and spent $100 on 4 lobsters. Now...they were each about a pound and a half and delicious...but I definitely didn't think they were any cheaper than I can get down here." |
This year there's a huge glut of lobster on the market up North so the prices are a lot cheaper than they were last year.10/10/2012 8:40:04 AM |
GREEN JAY All American 14180 Posts user info edit post |
i'm wondering how much meat egyeyes managed to get out of the legs before giving up. whenever we make lobsters it takes me like 2 hours to pick all the meat from the legs. but it's the main component in canned lobster, so the industry has their tricks, apparently. 10/10/2012 11:59:35 AM |
egyeyes All American 6209 Posts user info edit post |
GJ, I actually managed to keep the entire claw (knuckles and all) intact as a continuous piece. I have no idea how I was able to do it without effing it up. The only time I messed up is when I started losing patience and yanked a pincer off of one of them hehe. 10/10/2012 12:19:33 PM |
Krallum 56A0D3 15294 Posts user info edit post |
Makin jerk chicken tonight. Deal with it
I'm Krallum and I approved this message. 10/10/2012 12:20:00 PM |
GREEN JAY All American 14180 Posts user info edit post |
^^you go, girl! i always want to break the pincers off too. a crazy tough pair of scissors and some pliers are the best tools. did you use the meat of the smaller legs or did you throw it out? there's a surprising amount of meat in them but it's tiresome to extract.
did you take any pics holding the lobsters? thats the most fun part, imo.
âre you gonna use real scotch bonnets in your sauce?? omg that shit is hotttt
I got some frozen tuna brochettes i was going to make tonight with some more of the world's largest avocado, but my friend just invited me over so i guess i'm going to put it off til tomorrow night. what should i use to marinade the fish?
I snapped a quickie phone pic of the avocados last night. they are sitting on a cake stand for size reference
10/10/2012 12:41:51 PM |
jbrick83 All American 23447 Posts user info edit post |
Looking for good recipes that involve Ravioli.
I already have the ravioli (local pasta guy that makes delicious Ravioli)...
Looking for sauces and extra veggies/n/shit to add with them. I'm going home in a sec to grab something and I'll check and see which ravioli's I have. 10/31/2012 1:53:04 PM |
dropdeadkate nerdlord 11725 Posts user info edit post |
Well it'd be good to know what is in the ravioli prior to making suggestions
I love squash ravioli in nutmeg cream sauce
[Edited on October 31, 2012 at 2:07 PM. Reason : .] 10/31/2012 2:06:24 PM |
jbrick83 All American 23447 Posts user info edit post |
Fuck...was in such a rush when I got home that I forgot to check.
Pretty sure these are the ones:
Smashed Crab and Avacado Sweet Potato and Gorgonzola Lobster Crab and Saffron
So most are seafood and then the Sweet Potato and Crab one. 10/31/2012 3:54:49 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Anyone have a good deep dish pizza recipe? I want to try my hand using my 10.5" cast iron skillet. But not sure how much dough to use. I'd like to mix the dough using a bread maker. No pre-made dough for me! 12/10/2012 7:58:51 PM |
Jammngurl16 All American 4085 Posts user info edit post |
making stuffed peppers for the first time- hope they taste as good as they smell! 12/10/2012 8:19:49 PM |
djeternal Bee Hugger 62661 Posts user info edit post |
what are you stuffing them with? just asking because my mom has a killer stuffed pepper recipe that I havent tried yet 12/10/2012 8:45:07 PM |
Jammngurl16 All American 4085 Posts user info edit post |
here's the rundown:
first i sauteed onions with minced garlic, added lean ground beef, and browned that all together. used some mexican seasonings- chili powder, cumin, and i had a taco seasoning pack so i added a little bit of that to the mix.
from there i added cooked brown rice, half can of black beans (drained), and a can of rotel (drained)
i cut the peppers in half (used 2 green bell) and filled them with the mix then topped it off with a few thin slices of pepper jack cheese and baked for 20 minutes at 400
pretty damn tasty! i have leftovers for those who are hungry!
[Edited on December 10, 2012 at 8:55 PM. Reason : p] 12/10/2012 8:54:26 PM |
djeternal Bee Hugger 62661 Posts user info edit post |
damn, sounds fantastic 12/10/2012 8:56:06 PM |
joepeshi All American 8094 Posts user info edit post |
made these the other day. http://www.foodandwine.com/recipes/hogs-in-a-blanket 12/13/2012 9:50:53 PM |
Samwise16 All American 12710 Posts user info edit post |
I made Christmas dinner yesterday for the first time the menu:
Apps: crab and chive puffs, stuffed mushrooms Dinner: brie and chive biscuits, wild rice and mushroom pilaf, green beans w/ warm bacon vinaigrette, mashed potatoes, and lemon and rosemary turkey Dessert: cinnamon poached pears w/ vanilla ice cream, gingersnap cherry cheesecake
I didn't get a pic of the table but here are the desserts
12/26/2012 5:06:16 PM |
blasphemour All American 57594 Posts user info edit post |
Made Xmas dinner as well.
Pan roasted filet mignon...shallot, garlic, thyme butter roasted garlic yukon gold mashed potatoes Sauteed asparagus.
[Edited on December 26, 2012 at 5:09 PM. Reason : image] 12/26/2012 5:09:10 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Potato soup
1 large potato cooked in the microwave for 8 minutes 3 cups milk 1 cup cheddar cheese 1 large broccoli floret Garlic to taste Pinch of salt 2 large sprigs fresh rosemary
Blend in vitamix on high for 5 minutes. 1/15/2013 6:45:38 PM |
Jeepxj420 All American 6755 Posts user info edit post |
Has anyone ever tried to deep fry Veal? 1/23/2013 1:33:21 PM |
settledown Suspended 11583 Posts user info edit post |
I have about a cup of light coconut milk left after cooking dinner tonight
what shall I do with it? I hate to waste it.
none of these ideas strike my fancy: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/page8.html
[Edited on March 4, 2013 at 11:47 PM. Reason : d] 3/4/2013 11:46:00 PM |
God All American 28747 Posts user info edit post |
Put it in a little pouch with a tube and go to a public place and pretend to ejaculate on women 3/4/2013 11:47:00 PM |
Skwinkle burritotomyface 19447 Posts user info edit post |
We made tom ka soup last week that was good. Used the leftovers to make tilapia with curry onion sauce that I love. 3/4/2013 11:48:56 PM |
settledown Suspended 11583 Posts user info edit post |
i made a Thai inspired chicken stir fry that turned out way too vinegary
next time i'll cut down the vinegar and add more coconut milk and red curry paste 3/4/2013 11:50:35 PM |
bottombaby IRL 21952 Posts user info edit post |
I just got my Deep Covered Baker from Pamper Chef today and gave it a whirl. I made a nice baked spaghetti entirely in the microwave. It was kinda awesome and lazy. 3/4/2013 11:52:10 PM |
Skwinkle burritotomyface 19447 Posts user info edit post |
I have been craving vinegar lately. I wonder if I'm missing some nutrient. 3/4/2013 11:52:25 PM |
settledown Suspended 11583 Posts user info edit post |
perhaps your pH is out of whack 3/4/2013 11:53:32 PM |
bottombaby IRL 21952 Posts user info edit post |
You might be pregnant. With Amelia, all I wanted were super acidic foods. 3/4/2013 11:56:11 PM |
Skwinkle burritotomyface 19447 Posts user info edit post |
you shut your mouth 3/4/2013 11:57:35 PM |
bottombaby IRL 21952 Posts user info edit post |
3/4/2013 11:57:52 PM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Sour dough bread in the bread machine made with some sour dough starter. You bitches are jelly. 3/9/2013 7:43:05 PM |
Netstorm All American 7547 Posts user info edit post |
^Super jealous because I can't eat bread currently. Sourdough is about my favorite thing ever. 3/10/2013 12:19:44 AM |
ncstatetke All American 41128 Posts user info edit post |
breast up or breast down when you're roasting your turkey?
some say breast down keeps the breast juicier 11/26/2013 11:32:04 PM |
wawebste All American 19599 Posts user info edit post |
anybody a good recipe for deer burger or deer tenderloin? trying to cook for a friend tomorrow 11/27/2013 12:03:41 AM |
Jeepin4x4 #Pack9 35774 Posts user info edit post |
just make sure you don't over cook it. the last few times i've cooked venison i've just used a light Allegro marinade. 11/27/2013 8:48:39 AM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
I usually have to add some pork fatback ground up into deer burgers, the meat is just too lean to hold much juice after cooking.
As for tenderloin I'll usually marinate in some red wine and cider vinegar. A few earthy fresh herbs and cook to medium-rare. This recipe isn't half bad http://allrecipes.com/Recipe/Venison-Tenderloin/ 11/27/2013 8:57:10 AM |
ncstatetke All American 41128 Posts user info edit post |
gotdammit
breastup or breastdown 11/27/2013 10:43:26 AM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Breasts down ass up. 11/27/2013 10:45:22 AM |
Skwinkle burritotomyface 19447 Posts user info edit post |
down 11/27/2013 10:45:48 AM |
GREEN JAY All American 14180 Posts user info edit post |
I've enjoyed the succulence of breast down. but you should really flip it and broil it once the minimum temp is reached, because the skin is pale, flabby and sad. 11/27/2013 10:48:21 AM |
Klatypus All American 6786 Posts user info edit post |
oh so now YOU'RE the expert in breasts, I see.
11/27/2013 10:53:01 AM |
GREEN JAY All American 14180 Posts user info edit post |
domestic turkeys struggle to mate cuz their breasts are so big, but I'm not recommending resection til it gets on my dinner plate 11/27/2013 10:55:42 AM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
typically I butterfly my turkey if it's small enough to fit in the oven that way. Cuts down on cooking time, which tends to leave it more juicy. 11/27/2013 11:04:01 AM |
ncstatetke All American 41128 Posts user info edit post |
I've got a 14-pounder, so I don't know if I should butterfly it
guess I'll try breast down, then flip and broil. nothing would be worse than pale, floppy breast skin 11/27/2013 11:34:09 AM |
GREEN JAY All American 14180 Posts user info edit post |
14 lbs isn't that big. I do like spatchcock chicken, and it looks cool, why not go for it if skin is a big point?
http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html 11/27/2013 2:44:13 PM |
ncstatetke All American 41128 Posts user info edit post |
too late, already been in the oven for 2 hrs 11/27/2013 2:46:43 PM |
GREEN JAY All American 14180 Posts user info edit post |
hope you sprayed your rack with non-stick spray! 11/27/2013 2:48:34 PM |
jbrick83 All American 23447 Posts user info edit post |
I'm taking over the kitchen tonight and will be doing grilled lamb chops with fingerling potatoes and I think grilled carrots. What do you marinate/dress your carrots with before you throw them on the grill? Or should I just chop them, toss them in olive oil/S&P, and roast them with the potatoes? Decisions... 12/5/2013 8:33:52 AM |
Exiled Eyes up here ^^ 5918 Posts user info edit post |
I always go with simple is better when cooking my veggies. Too much shit is oversauced and overspiced. I'd stick to roasting them with some olive oil, kosher salt and fresh cracked pepper. Same treatment for the potatoes, fingerlings are awesome (you could add some minced garlic to this if you'd like). 12/5/2013 9:29:19 AM |