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Which Cooking Are You?

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the best part of cooking a ham

I'm making red beans for red beans and rice tomorrow...

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organic buffalo meatloaf made in line with paleo and zone principles. and some slow roasted, and all organic, cauliflower, japanese potato, and brussel sprouts.

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just pulled this out of the oven.

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that'd go well with gumbo

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That also would have gone well with yesterday's beef brisket, which was coated with rub, smoked, and slow cooked on the Traeger for 6 hours. I think I could have cooked it less and made it a bit more rare but it was very tasty and tender. Ironically, the thin end of the brisket was the most tender and flakey. Maybe that is the cut and maybe it was the lack of a fat layer at that part. Anyway, it was good stuff and I am learning this smoker/grill thing as I go along.

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We just finished making our prototype Shooter's sandwich. We'll know how it turns out tomorrow after it smashes under the concrete block.

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We just finished making our prototype Shooter's sandwich. We'll know how it turns out tomorrow after it smashes under the concrete block.

Cool! Curious about that.

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Turned out ok for the first try. The steaks should have been a bit more to the rare side. The shallot - mushroom - garlic - brandy mix was excellent. And I needed to be more liberal with the horseradish and Dijon. But lessons learned this time should help us prep for the next one on Dark Lord Day.

Here's the final outcome:

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Made a banana bread for the first time. My daughter LOVED it, which is not surprising considering two of her favorite food so far are banana and bread. I think I'll be making this for her 1st birthday.

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A little piece of grilled lamb with oregano, garlic and mint sauce and some steamed vegetables with a glass of cab. And my replacement dishes, silverware and placemats.

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This is a curious, and I believe uniquely American concoction: the baked stuffed potato. A baked potato, cut up, with S&P, butter/margarine, and, in this case, crumbled bacon, steamed broccoli, crumbled feta cheese, sour (non-fat) cream, and Tabasco Chipotle hot sauce. It is seasoned "zippy", which is flavorful and the skin on my skull sweats. Glass of cab. I'm down 5 1/2# in April.

Edited by Old Pa

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That also would have gone well with yesterday's beef brisket, which was coated with rub, smoked, and slow cooked on the Traeger for 6 hours. I think I could have cooked it less and made it a bit more rare but it was very tasty and tender. Ironically, the thin end of the brisket was the most tender and flakey. Maybe that is the cut and maybe it was the lack of a fat layer at that part. Anyway, it was good stuff and I am learning this smoker/grill thing as I go along.

web.jpg?ver=13025656140001

web.jpg?ver=13025656230001

Al, nice brisket. It's not easy to get it right but yours looks good.

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Stewing some chicken legs. Just some Chinese wine with soy sauce, garlic, ginger, and some sesame oil. The chicken needs more time to soak up the sauce I think...

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Damn Jacob, if only you owned a winery I would propose to you! That sounds awesome, unfortuneately no winery, no ring...... :lol:

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Shouldn't greg have to bring the winery as a dowery?

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I was only sous-chef, but Alden made his gallettes de pomme de terre (potato pancakes) and Aidell's apple cinnamon sausages for mother's day brunch. Magnifique!

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