New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. chuckles

    chuckles Well-Known Member
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    Believe it or not the recipe on the bag of Pepperidge Farm herb seasoned cubed stuffing is incredible.
     
  2. TimJimothy

    TimJimothy Well-Known Member
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    I made Meathead's stuffing recipe last weekend. It's pretty good. I halved the recipe and cooked it in a 9x13 instead of muffin pans. And, I'm the only person in my family that likes stuffing, so I threw a lot of it away.
     
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  3. Guns

    Guns horse paste aficionado
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    did tandin actually die or did he just leave the board?
     
  4. slogan119

    slogan119 Her?
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    You two have my sword
     
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  5. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    Dead

    Fell off a sex swing onto his head
     
  6. Rabid

    Rabid Fan of: DQ Treats
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    If it gets to 165 it should be fine but the poultry is probably overcooked by then.
     
  7. Rabid

    Rabid Fan of: DQ Treats
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  8. Craig Pettis

    Craig Pettis Que será será motherfucker
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    I’m trying a recipe this year where I’ll sear it on all sides first then cover in garlic butter and sous vide at 133 for about 4-5 hours, then broil for 5-10 minutes to tighten it up and get some more crust. The catch is I’ll have to use a boneless roast
     
    #3708 Craig Pettis, Dec 20, 2019
    Last edited: Dec 20, 2019
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  9. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    It makes it virtually certain that the stuffing is undercooked or the bird is overcooked.
     
  10. laxjoe

    laxjoe Well-Known Member
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    2DB63BD0-65AA-42CD-9EE8-16FF3416158B.jpeg
    i apparently forgot to take a picture of the soup, which was awesome. But dinner turned out great. Best short ribs I’ve done in a long time
     
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  11. ARCO

    ARCO I wish I wasn't wearing this fucking shirt
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    Yes hello will join you both on this hill.
     
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  12. Owsley

    Owsley My friends call me Bear
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    Cioppino with Dungeness crab, little neck clams, pacific oysters, shrimp, and rockfish. Pretty fucking good.
     
  13. slogan119

    slogan119 Her?
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    Pro tip:

    If you’re going to stuff a bird, heat it in the microwave before putting it into the bird. It will reach temp quicker so the bird won’t be overcooked when it’s ready.

     
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  14. ned's head

    ned's head Well-Known Member
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    Anyone have a good sauce for duck breast? I normally do the classic port and cherries
     
  15. Owsley

    Owsley My friends call me Bear
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    Search for blueberry green peppercorn chutney.
     
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  16. Mix

    Mix I own a Fuddruckers with Scottie Pippen
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    Add some shallots to that.
     
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  17. ZeroPointZero

    ZeroPointZero RIP #24
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    Couldn’t live with the shame of being a Republican and a Chris Paul stan
     
  18. Rabid

    Rabid Fan of: DQ Treats
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  19. Tarpon Nole

    Tarpon Nole Well-Known Member
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    Hoping someone can help me out here. I’m trying to get an idea on timing for dinner tonight. I have a tritip that is trimmed and ready to go and is 2.5lbs exactly. I am going to reverse sear, so I am going to cook at 225 until I get it ~120 and then sear quickly.

    Ive been googling all morning just to try and get a guess at cook time until I hit 120 so dinner is somewhat coordinated. I’m thinking if I let it sit first and let it come up, it will be about an hour.

    does that sound right?
     
  20. Why?Pokes

    Why?Pokes Take me back to the kine
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    What are you guys putting in your stuffing that requires 165 internal temps?

    Most people make it with breadcrumbs, onion, salary, chicken broth, and spices. Even if you use an egg to hold it together, it’ll cook just fine.
     
  21. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    if its inside the bird you have to cook it to poultry temp is his point
     
  22. poor paul

    poor paul Well-Known Member
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    I make everything with my salary.
     
  23. WillySaliba

    WillySaliba Well-Known Member
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    You smoking it? I’d give plenty of time and just wrap and let it rest until you’re ready to sear.
     
  24. Tarpon Nole

    Tarpon Nole Well-Known Member
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    yeah, I just told my wife I’d give her a 2 hour heads up. Figure that would give me plenty of time
     
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  25. WillySaliba

    WillySaliba Well-Known Member
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    Yeah nice I always aim for about an hour early. Gives me time to wrap it, lets it rest and then time to bring the temp up to get that cranking. Good luck.
     
  26. Tarpon Nole

    Tarpon Nole Well-Known Member
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    Used hard core carnivore black rub, smoked on a knock off traeger, hit it on a red hot grill for a few minutes each side and rested for 20 mins. Per my probe, it hit 133 peak in the very thickest part. Sliced perfect. Probably one of the top 5 pieces of beef I’ve ever done.

    shouldve before and after pic’d it
     
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  27. Rabid

    Rabid Fan of: DQ Treats
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    Manhattan (NY Strip) Roast done au Poivre with mashed potatoes, mushrooms, de-wedged salad (because romaine > iceberg) with a 2011 Continuum Proprietary Red.
    CE5DC447-96AD-4C10-8F50-C011A232631E.jpeg
     
  28. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    very cunty dinner Rabid
     
  29. Rabid

    Rabid Fan of: DQ Treats
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    What can I say? I'm an OC.
     
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  30. BigRed

    BigRed Well-Known Member
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    Looking for a mandolin. Would appreciate any recommendations. TIA and happy new year.
     
  31. Truman

    Truman Well-Known Member
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    I will not help you cut your fingers off.
     
  32. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Got a whole rabbit and did the legs in a white wine sauce last night with some ricotta and dill mashed potatoes (tasty but very bad presentation).

    Fried up the rest of it today and made sandwiches with sautéed rapini.

    683D16E4-279B-4F25-8115-8D737D3D1164.jpeg
     
  33. slogan119

    slogan119 Her?
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    I haven’t eaten rabbit in years, so oardon my ignorance - would that sandwich benefit from cheese? No idea if cheese and rabbit go together but it looks like a chicken cheesesteak.

    I was thinking a grainy mustard and some cherry sauce.
     
  34. Owsley

    Owsley My friends call me Bear
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    Posted this in our game thread today, so apologies if this is your second viewing.

    Apple cider collards
    Black-eyed peas
    Blacked catfish with pepper cream sauce

    Probably happier with my muffins than anything though.
     
  35. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Could add cheese I suppose. There’s also some mustard aioli underneath the rapini. My inspiration for it was the Philly roasted pork sandwich actually.
     
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  36. Truman

    Truman Well-Known Member
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    This is the south on a plate
     
  37. Taques

    Taques sometimes maybe good sometimes maybe shit
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    The Real Movement

    made some oxtails

    [​IMG]

    [​IMG]
     
  38. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    20200101_174030.jpg

    Sausage and shrimp jambalaya.
     
  39. Truman

    Truman Well-Known Member
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    That spoon holder is great :laugh:
     
  40. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    The crab and the Nessie ladle in the pot were Xmas presents from the wife and I love them
     
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  41. Weedlord420

    Weedlord420 Well-Known Member
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    I want that crab
     
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  42. poor paul

    poor paul Well-Known Member
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    Wrexham AFC

    I was traveling today so my options for getting my exact mise en place for New Years supper was limited. I would normally use bacon or hamhock for peas and greens but I was cooking on a shortened timetable/availability of ingredients.

    I made an impromptu ‘sofrito’ of smoked sausage, onion, garlic, and diced carrot, all of which I had on hand. Added this to my cooked peas and greens, with some cider vinegar added to the greens.

    Turned out great, honestly.
     
    #3742 poor paul, Jan 1, 2020
    Last edited: Jan 2, 2020
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  43. WhiskeyDelta

    WhiskeyDelta Well-Known Member
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    It’s made by Ototo; you can find them on Amazon.
     
  44. Owsley

    Owsley My friends call me Bear
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    Made naan for the first time tonight. Set of the smoke alarm twice, and well worth it.
     
  45. Taques

    Taques sometimes maybe good sometimes maybe shit
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    72 hour short rib with red wine mustard sauce, snow peas, and scalloped potatoes

    [​IMG]

    [​IMG]

    [​IMG]
     
  46. Clown Baby

    Clown Baby Daddy’s #1 Candy Baby
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  47. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Boi
    I need that potato recipe
     
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  48. Owsley

    Owsley My friends call me Bear
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  49. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    I;m thinking about thos Potatoes
     
    #3749 Corky Bucek, Jan 3, 2020
    Last edited: Jan 3, 2020
  50. Weedlord420

    Weedlord420 Well-Known Member
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    Explain 72 hours and medium / medium rare
     
    One Two likes this.