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Old 08-03-2010, 04:52 PM #64
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Basic cheeseburger tonight
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Old 08-03-2010, 05:41 PM #65
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i hate how you upload photos.





makes me damn hungry haha

ill probably make migas tonight. brown some chorizo, green bell pepper, and onion, add a few eggs, salt, and pepper and scramble and when its almost done crush in a handful of tortilla chips. top with salsa, crema, and some fresh lime juice and thats how mine are done.
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Old 08-03-2010, 07:57 PM #66
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Starting out tonight's feast with some escargot:

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Old 08-04-2010, 05:09 PM #67
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Quote:
Originally Posted by robfromabove View Post
Starting out tonight's feast with some escargot:

[IMG]http://img24.imageshack.us/img24/6360/17572528.jpg[/IMG]
Fancy.
Do you eat like this all the time? I suppose being professionally trained ups the ante when it comes to mealtime.

My meal tonight reprises the gyros from previously in the week in the form of gyro meat pizza.



gyro meat, fresh sliced tomato, onion, olives, mozzarella, Parmesan, Romano and topped with tzatziki.
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Old 08-04-2010, 05:21 PM #68
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I cooked dinner for me and my lady
Ribeye steaks, thats seasoned butter on top, with green beans, and corn. It was damn good.












I made a happy plate
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Old 08-04-2010, 05:24 PM #69
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Amazing looking steaks.

Just the right color on the inside.
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Old 08-04-2010, 05:27 PM #70
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Thanks Calv, they were damn good.
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Old 08-04-2010, 05:28 PM #71
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and the stove top grill is the best thing I have bought for the house, lol. Its too damn hot to grill outside right now, lol
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Old 08-04-2010, 05:55 PM #72
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We bought one of those things too. It is handy when you don't want to go outdoors to grill. My only problem is the exhaust fan above our range is super, super weak. I have better luck opening up a window and waving a towel.

I keep considering replacing the exhaust fan except it's one of those integrated microwave/ventilation units. I'd have to figure out where to put a countertop micro. Of course, I could replace the aging oven bank...and replace the cheapo builder grade faucet...but I digress.
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Old 08-04-2010, 05:57 PM #73
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Yea I have the same problem in my apartment. Everytime I cook in the cast iron, I have to have all the windows and the door to the patio open lol.
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Old 08-04-2010, 08:51 PM #74
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Hot pocket and mandarin oranges. D*:
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Old 08-04-2010, 09:08 PM #75
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i need to invest in an indoor stove top grill pan, a cast iron pan, and an electric deep fryer.
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Old 08-05-2010, 05:17 PM #76
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Roasted leg of lamb
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Old 08-06-2010, 02:03 AM #77
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That looks hella good, I've never had lamb but always wanted to try.
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Old 08-06-2010, 02:06 AM #78
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Quote:
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Fancy.
Do you eat like this all the time? I suppose being professionally trained ups the ante when it comes to mealtime.
Whenever I get the opportunity. If I want to practice cooking something that's not offered at work, then I'm cooking it at home.


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That looks hella good, I've never had lamb but always wanted to try.
Eh, I think using whole rosemary is a poor choice. I would have either finely chopped it, or used ground. Trying to eat whole rosemary is like trying to eat pine needles. Other than that, the meal looks fine.

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Old 08-06-2010, 03:04 PM #79
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I left out that I'd probably just scrape that off the top.
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Old 08-06-2010, 03:08 PM #80
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Everybody is a critic.

I like to slice the roast really thin so most of the large herbs get cut to small bits. I've never noticed the whole rosemary to be hard to eat. On occasion there's a twig or two in the jar with the leaves. Now that's not fun to eat.
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Old 08-06-2010, 04:31 PM #81
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Short ribs braised in brown ale/mirepoix. Seared the meat first, caramelized some onions/garlic in the fat with some extra butter, then cooked it at ~220ºF for five hours.

Gonna have to do it again, but I think I'll use an IPA instead of a brown ale.
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Old 08-07-2010, 10:11 AM #82
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Old 08-07-2010, 11:09 AM #83
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Quote:
Originally Posted by Dk-79 View Post


Short ribs braised in brown ale/mirepoix. Seared the meat first, caramelized some onions/garlic in the fat with some extra butter, then cooked it at ~220ºF for five hours.

Gonna have to do it again, but I think I'll use an IPA instead of a brown ale.
Why an IPA, if you don't mind me asking?

Might be interesting with the gin-barrel aged beer that Rogue is making these days. The floral flavors from the juniper would play nicely with the meat, I think.
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Old 08-08-2010, 05:06 AM #84
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damn calvman you eat really well.

im thinking about doing some ribs tomorrow, haven't had them in a while.

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