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Old 03-11-2017, 02:59 PM   #161 (permalink)
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This is tamale pie, its jiffy mix and creamed corn baked half way then you poke holes in it and cover it with taco meat and top that with cheese and throw it back into the oven to finish. I can assure you there will be zero left overs.



Heres some nachos I made, word of advice, fuck putting shredded cheese on your nachos, make a nacho cheese sauce and then if you want to use some shredded fine. Something all my nachos were always missing was cheese sauce.

Good cheese sauce uses butter and cornstarch with evaporated milk as a beginning. Don't use preshredded cheese because of the anti-coagulants they fuck up the sauce. Some cheeses melt better than others and always add cheese after you take it off the heat or it might break.



I also use the cornstarch and butter method to make sausage gravy, you can use heavy cream or whole milk instead of evap milk. Use spicy sausage though dont be a wuss.

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Old 03-11-2017, 03:22 PM   #162 (permalink)
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lol I just had biscuits and gravy on Thursday night and even thought of posting pics then didn't because I figured that there is really no way to make it look appitizing to someone who hasn't had it. But that looks damn good.
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Old 03-11-2017, 04:01 PM   #163 (permalink)
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Thanks man, I wanted to post a pic of my black eyed peas and rice but it straight up looks like grey mush in the pic, no way im posting that lol.
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Old 03-11-2017, 06:25 PM   #164 (permalink)
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Made some mac and cheese using the cheese sauce method I talked about, really important to make it thinner though otherwise your mac and cheese wont be creamy itll be casserole. Used white cheddar and some fried onions.



What to have with mac and cheese? How bout some chicken tendies. Good thing my good boy points were on deck or id of been like reeeeeeeeeeeee



Pour unused batter onto slotted spoon with small holes or a strainer and make crispies!

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Old 03-11-2017, 07:41 PM   #165 (permalink)
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Those are some mighty fine lookin' tendies you have there...

I couldn't think of shit to eat tonight and it has been rainy and cold as hell. So I was feeling some comfort food, just meat and potatoes with a pan gravy, w/some shitty parsley for the luls.

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Old 03-12-2017, 04:12 AM   #166 (permalink)
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Do you wrap extra butter up in your crescent rolls?

I try to take a pat of butter and stick it in before I roll them up, makes them super fluffy and butter in the middle.

Nice food though, meat and potatoes is where its at.
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Old 03-12-2017, 05:09 AM   #167 (permalink)
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God damn i wish i lived with you hyperbole....

Gotta get that yahooka house going asap.
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Old 03-13-2017, 11:55 AM   #168 (permalink)
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Kettle chips are the best!!

Name:  sammy.jpg
Views: 77
Size:  58.2 KB

edit: So many chips you have to squash down the sandwich with your hand!!
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Last edited by cornemuse; 03-13-2017 at 11:57 AM. Reason: feng shui
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Old 03-13-2017, 12:37 PM   #169 (permalink)
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green onion cakes
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Old 03-13-2017, 05:33 PM   #170 (permalink)
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Quote:
Originally Posted by Hyperbole View Post
Do you wrap extra butter up in your crescent rolls?

I try to take a pat of butter and stick it in before I roll them up, makes them super fluffy and butter in the middle.
I don't but now I do. Great tip.




So with the leftover gravy from the other night, I made Poutine, for the unfamiliar, French Fries, Gravy, Cheese Curds. No pics, it was gone too fast. lul
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Old 03-16-2017, 09:57 PM   #171 (permalink)
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buddy got a waffle maker, real good stuff.



pork necks shredded up to go back in the greens!

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Old 03-19-2017, 09:41 AM   #172 (permalink)
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I made chic fil a. I copied their chicken to the exact taste, I seriously couldn't tell the difference.



The Food Lab: How to Make a Chick-Fil-A Sandwich at Home | Serious Eats

This is how I learned to do it, I didn't have an egg thats why a lot of the breading fell off. also because the breading is heavy.

I used claussen pickle juice to brine them for 24 hours. Also yes use the peanut oil.

I put a few tendies on a peice of bread with some pickles. Just like the real thing.

Last edited by Hyperbole; 03-19-2017 at 09:42 AM. Reason: wrooooong picture lol
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Old 03-19-2017, 10:31 AM   #173 (permalink)
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After living in a place for four years with a small-ass kitchen and no working oven, I'm excited to have moved to a place that will accommodate my cooking inclinations. Got some crusty French bread on its first prove right now, pix later.
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Old 03-19-2017, 08:31 PM   #174 (permalink)
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For me, breakmaking is some of the most enjoyable kitchening. I used to make bread once a week in college for the simple fact it was way cheaper and (usually) much better than store-bought. It can also be as easy or as challenging as you like it to be. And you probably have all of the ingredients to get started already in the pantry.

Hot n Crusty (Easy) French Bread

2 cups warm (110*F) water
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons salt
5 - 5.5 cups all purpose flour

1. Dissolve yeast and sugar in warm water until foaming (~10 minutes)
2. Add salt, oil, and three cups flour. Beat together in mixing bowl for ~2 minutes
3. Stir in 2 cups flour and beat until stiff dough has formed
4. Knead dough until smooth and stretchy (~8 - 10 minutes)
5. Cover dough with elastic wrap in an oiled bowl and allow to prove until doubled in size
6. Punch down the risen dough and halve
7. Shape halves into loaves and place on an oiled baking sheet
8. Cut diagonal stripes into top of loaves and allow second prove until doubled in size
9. Place in 375*F oven for 28 - 32 minutes


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Old 03-20-2017, 01:20 AM   #175 (permalink)
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*puts yeast on grocery list*

I wanna make some soda bread and sour dough.

also with dough comes pizza...probably not for a while though, im fucking pizzad out.
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Old 03-20-2017, 04:22 PM   #176 (permalink)
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I've been wanting to get into bread making, but I've only used mix. (Makes note to self) silverleaf-go-to for bread making advice
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Old 03-20-2017, 04:33 PM   #177 (permalink)
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This one is pretty good for something easy and fast: https://www.pillsbury.com/recipes/ch...b-0c712918533f


Ingredients

1 can (28 oz) chili with beans

8 all-beef hot dogs, cut into bite-size pieces

2 cups shredded Cheddar cheese (8 oz)

2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits

2 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon parsley flakes

Steps
1
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray; set aside.
2
Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).

3
Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.

Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
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Old 05-14-2017, 08:31 PM   #178 (permalink)
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Old 10-26-2017, 10:12 AM   #179 (permalink)
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I made this last week/ Been so hot (Mon 102 Tues 104+ Wed yesterday 100) I have been eating cold stuff or minimal microwave, NO stove, anyways, this is so good I was in tears before I finished it.

Pasta with Zucchini Sauce

Ingredients

"1 pound pasta", penne or rigatoni <- I used only 8 oz pasta
6 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
2 cups zucchini, cut into half inch cubes
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons fresh garlic, chopped
2 cups chicken stock or the water in which you are cooking the pasta
4 tablespoons grated Romano or parmesan cheese <- peccorino romano, always
3 tablespoons unsalted butter
Directions
Serves 4-6

Bring a pot of water to boil. Then add the pasta and cook three minutes less than the directions given on the package. (We will finish cooking the pasta in the sauce.)

In a large sauté pan, add the olive oil and cook over medium heat.

Add the red pepper flakes, cook two minutes while stirring.

Add the zucchini and stir well while they fry in the hot olive oil. Continue cooking until they start to brown, about three minutes.

Add salt, pepper, mint, parsley and basil. Stir well to incorporate the ingredients with the zucchini mixture.

Add the garlic, stir well and cook one more minute.

Add the chicken stock or pasta water and keep stirring while the sauce reduces, about 10 to 12 minutes.

Add the drained pasta to the sauce and cook, stirring well for two to three more minutes.

Turn off the heat and add the grated cheese and butter, then stir well until all the cheese has melted and the butter is incorporated into the sauce.

Plate the pasta in individual dishes or pour the pasta into a large serving bowl and serve it family style.

***************

Only those two changes, I dont care how hot it gets, I'm makin' it today.

-c-
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