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      10-23-2020, 12:58 PM   #1541
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Originally Posted by roastbeef View Post
Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.
Those look delicious, I need to step up...Well done!
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      10-23-2020, 04:37 PM   #1542
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Quote:
Originally Posted by roastbeef View Post
Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.
Those look delicious, I need to step up...Well done!
The chicken sandwich has the most time into it- I made the ranch from scratch.

The burgers are just 80/20, pressed at my local grocery store. They just do a great job with the portions and not packing the patty too tightly. I have a theory that a looser packed patty holds more juices inside it in the pockets between the meat strands. If it's super tight, the juice is forced to drain out of the patty.
I cook my burgers same as my steaks- a two minute sear on each side, then ten minutes on the top rack. During the last two minutes, they get moved to indirect heat, Gouda applied (becoming my signature cheese) and buns go on. Suck down one last beer for the home stretch. Heaven.
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      10-23-2020, 05:07 PM   #1543
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I've also tried these bacon wrapped "onion rings." Not really worth the time. Grilled onions and bacon does the trick already. I dusted these with some killer hogs rub.
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      10-23-2020, 05:43 PM   #1544
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Originally Posted by roastbeef View Post
Suck down one last beer for the home stretch. Heaven.
I saw a flare-up there, thought maybe you were just putting the Rocky Mountain Panther Piss to good use. My bad.

I like my burger medium-rare, yes PLEASE for double cheese.

A local chief who I went to school with k-12 recommended a new Cajun restaurant in town. "Honey, . . . "
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      10-23-2020, 11:13 PM   #1545
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Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer
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      10-24-2020, 07:30 AM   #1546
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Quote:
Originally Posted by UncleWede View Post
Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer
Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.
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      10-24-2020, 10:50 AM   #1547
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Quote:
Originally Posted by MKSixer View Post
Quote:
Originally Posted by UncleWede View Post
Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer
Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.
I was thinking it's more along the lines of corn starch and honey or molasses. Maybe they just cook longer. Last night the rice was just there, and the red juice was everywhere, and just tasted like beans
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      10-27-2020, 07:48 PM   #1548
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Saumon en Croϋte
Salmon in puff pastry

Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette.

Recipe from Bruno Albouze on YouTube.
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      10-27-2020, 08:49 PM   #1549
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Saumon en Croϋte
Salmon in puff pastry

Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette.

Recipe from Bruno Albouze on YouTube.
Your food looks restaurant quality. How can you recreate this from youtube? lol Seems damn hard.
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      10-27-2020, 11:35 PM   #1550
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Originally Posted by infinitekidM2C View Post
Your food looks restaurant quality. How can you recreate this from youtube? lol Seems damn hard.
Thanks. Practice! I have been cooking (for myself and my family) for over 40 years.

My childhood inspirations were my mother, Julia Child and Dagwood Bumstead!

Nowadays I pay attention to Jacques Pepin, Bruno Albouze, and the French Michelin star chefs Bruno mentions in his video commentary. I went through a Food Network phase (Mario Batali, Emeril Lagasse) in the mid-2000s.


Dagwood's towering sandwiches were my definition of "good" in my early teen years.

https://en.wikipedia.org/wiki/Dagwood_sandwich
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      10-28-2020, 03:39 PM   #1551
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Originally Posted by chassis View Post
Thanks. Practice! I have been cooking (for myself and my family) for over 40 years.

My childhood inspirations were my mother, Julia Child and Dagwood Bumstead!

Nowadays I pay attention to Jacques Pepin, Bruno Albouze, and the French Michelin star chefs Bruno mentions in his video commentary. I went through a Food Network phase (Mario Batali, Emeril Lagasse) in the mid-2000s.


Dagwood's towering sandwiches were my definition of "good" in my early teen years.

https://en.wikipedia.org/wiki/Dagwood_sandwich
I always preferred Paula Dean. If you put 4-5 sticks of butter in a recipe, it's hard for it to come out tasting bad.
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      10-28-2020, 08:06 PM   #1552
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Are you guys tired of burger pics?
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      10-30-2020, 12:13 AM   #1553
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whoever is tired of burger pics should be banned.
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      10-30-2020, 08:58 PM   #1554
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Voted, walked the dogs, bbq'd chili dogs.
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      10-31-2020, 03:24 PM   #1555
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Just out of the oven!

This could be for any meal, including dinner. I usually eat it with breakfast.

2/3 white all purpose unbleached flour and 1/3 whole wheat flour. 67% hydration, overnight poolish starter, slap/fold kneading, 3 hour bulk ferment, 1 hour proof, baked for 45 minutes approx 475deg F.
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      10-31-2020, 08:58 PM   #1556
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Rib eyes and Brussels sprouts

Simple lime and pepper on sprouts. Lime and Montreal on eyes
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      10-31-2020, 09:01 PM   #1557
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Epic Baked Potato with onion/bacon/butter/sour cream/extra sharp cheddar and....red wine
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      10-31-2020, 09:26 PM   #1558
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Grilled some burgers and corn. Pretty low-key evening.
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      10-31-2020, 11:34 PM   #1559
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Crumb shot.
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      11-04-2020, 11:15 AM   #1560
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Twice as big than Propeller.
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      11-04-2020, 12:59 PM   #1561
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Twice as big than Propeller.
I hope you understand how big propellers can get lol. Regardless that is a good looking cookie brotato.
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      11-04-2020, 04:10 PM   #1562
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Twice as big than Propeller.
I hope you understand how big propellers can get lol. Regardless that is a good looking cookie brotato.
BMW logo is one. From airplane front.
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