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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 21, 2015 7:32 pm 
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Kiwi Flat
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I want to smell that. I bet the whole house smells great. I'd love to taste it too.

Cilantro seeds, I get plenty of those cuz my cilantro always goes to seed.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 21, 2015 8:14 pm 
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Kiwi Flat
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Coriander to the rest. Or Asian parsely seed. Epic balls skien. Thats a mean pot of grub! Do you add any binder to the meatballs or just mix ball and brown?

I agree w cilantro going to seed. It has magic powers. Buy a bunch and use some (rarely a whole bunch) and the rest goes bad no matter how you [ I ] treat it. Its easy to grow but when I grow it I barely use enough before its gone to seed and Im too late. I think I need to start a cilantro bed every 2 weeks all year long.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 21, 2015 11:13 pm 
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Cornice Bowl
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Egg and rice for the binder. Veggies in the blender for puree after cooking in chicken broth, back in the pot to cook balls. Over cooked sauteed mushrooms also blended in for that (what is that taste) taste..


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Dec 22, 2015 11:01 am 
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Hemlock Ridge
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I want to make that soup!

Malolo - I love the idea of making that all in the cast iron skillet!

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Dec 23, 2015 4:05 pm 
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Kiwi Flat
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Bunch of creative and talented cooks posting here. New and great ideas for sure.

My first cherry pie.

I cheated with Pillsbury pre-made pie dough.

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Sour and sweet cherries. About 4 cups, sugar, cornstarch and almond extract.

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Even did the lattice thingy on top. And brushed on a little egg wash.

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I think MPB will be proud of me even though I didn't make my own dough... Next time maybe...

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Not the prettiest pie in the pantry but it tastes great...

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Dec 23, 2015 4:49 pm 
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Kiwi Flat
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My grandmas unavailable so Im not docking points on dough. Im not even that fond of cherry pie but Id try a homemade one like that.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Wed Dec 23, 2015 11:01 pm 
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Kiwi Flat
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I love any kind of berry pie. My grandma was the best cook I've ever met. She made leftovers taste gourmet...

So something from the "you learn something everyday" file. My neighbor and I planned on making banana nut bread in my bread maker. Well the recipe we choose to use called for buttermilk. We didn't have any so I ran down to the little market by our house. They didn't have any either and I didn't feel like going to Safeway so I went home. I did have some whole milk though and thought that we could substitute. Before we did that we googled how to make buttermilk. It's so easy, one cup of milk and the juice of one lemon. Pour the milk over the lemon juice and let it set for 5 minutes or so and it curdles, I tasted it. Buttermilk for sure.

And the banana nut bread came out awesome. Just had some, still warm for dessert...

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Thu Dec 24, 2015 10:05 am 
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Hemlock Ridge
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Tasty lookin' pie there ohgee! Nothing wrong with Pillsbury!

How on Earth is it Christmas Eve??? And more importantly, how did I volunteer to host Christmas and the Day After Christmas??? I just spent $400 on groceries and I have sooooo much to do!!!! Gah!!!

Seriously, since I'm hosting two days in a row, I've put together a menu (actually two menus) that are pretty simple, lots of roasting. All I'm doing today is making the pie dough, making the brussel sprouts, getting the prime rib salted and prepped, making the chopped liver (always have one Jewish dish!), and boiling the eggs for deviled eggs. Tomorrow is Lamb & Ham day and then Saturday is Prime Rib day.

Let's get cookin'!!!!

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"...any wind coming from the backside will be good." - pkerr
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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Sat Dec 26, 2015 8:13 pm 
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Rodger's Ridge
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The Brussel Sprouts Report

They all got eaten up but I made some newbie errors. I presoaked like Malolo said, but I didnt realize how much water they could throw off. Because the oven was occupied with the roast, I went for skillet cooking. I steamed them to soften but probably too long. I cooked up bacon in small pieces to get the drippings, but I like soft bacon. I should have crisped it and set aside. Instead I sauteed every thing together, but there was too much water and it took too long to drive it off. Everything tasted fine but it was too soft (had to err on the soft side for ancient mom). Next time I use the oven. This was the first time the fambly had it with bacon and that was a big thumbs up.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 28, 2015 12:52 pm 
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Hemlock Ridge
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Practice makes perfect!

Speaking of which, the Prime Rib I made was a.maze.ing. Not sure if I told anyone about my last prime rib experience - it came out tough. I was mortified. All that money into a tough piece of meat. I swore I'd figure out what I did wrong and came across the Food Lab dude and his guide to prime rib. I did the reverse sear method - cooked low and slow (7 hours at 200° for a 12 pound bone in), let it rest for over half an hour while I got the rest of the sides and rolls done, then 500° for 10 minutes to make the crust all perfect. Oh, I salted it 2 days in advance and let it sit open on a rack in the fridge for those 2 days. I honestly couldn't believe how good it was. I have no idea if hubby took pictures but it was the best piece of meat I've ever cooked. Leftovers last night were just as good if not better!

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"...any wind coming from the backside will be good." - pkerr
"I'm not a meteorologist, but I play one on tv." - Pigtail Pam


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 28, 2015 3:44 pm 
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Kiwi Flat
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Glad you nailed the PR MPB. Honestly, I've never cooked a bad one, guess I've been lucky. I use the method you use also with maybe a Dutch twist or two.

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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 28, 2015 3:59 pm 
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Kiwi Flat
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^Oh no, not cook the $hit out of it?

PR for NYD. Im excited. I kept the rendered fat in the refer last year and used it for months on roux and browned potatoes. "... the gift that keeps on giving the whole year, Clark."

Im motivated to do a lamb leg on the spit too but I need an occasion. Presidents w/e?


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 28, 2015 4:47 pm 
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Rodger's Ridge
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I've used the opposite technique with PR putting into the oven at 500° for 20 to 30 minutes then turning it down to 275 for the remainder of the time. I season mine with fresh cracked pepper, rosemary, and garlic cloves inserted every other bone.

Of course the key is to buy a good cut of meat.


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Mon Dec 28, 2015 8:51 pm 
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Climax
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Cheaps you can always pour the BS into a colander and then back into the pan to drain the excess fluid, or use a spatula sized slotted spoon for serving.

Both standing rib roasts recipes work well, just pull your roast at 120* internal and you should be good to go.

12 QT Dutch Oven BBQ/Smoker version.

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It took a little time to come back to 450* for the sear, after lifting the lid and adding the DO, no problem i have nothing but time.

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And now onto the smoker.

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Money shot....

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The roast was very juicy and tender, but i will pick a better roast next time.

PS. The old man in front of me at the meat counter picked the roast i wanted...


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 Post subject: Re: Hey Foodies...What's on Your Table?
PostPosted: Tue Dec 29, 2015 11:08 am 
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Hemlock Ridge
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^Beautiful!!!!!

I pulled mine at 125° and it was perfect medium rare all the way through. Leftovers were just as good as the first night. I bought a 12lb roast for 10 people, had a good 2 pounds left.

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"...any wind coming from the backside will be good." - pkerr
"I'm not a meteorologist, but I play one on tv." - Pigtail Pam


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