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12-18-2013, 02:14 PM | #89 |
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Nice, well post some of your stuff when you get a chance. I like to cook too, I will post some stuff soon. I try to make really healthy stuff that tastes good!
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12-18-2013, 02:37 PM | #90 |
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I enjoy cooking. I would be the one cooking in my house, not the woman. Haven't dated a woman that was great at cooking yet either.
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12-18-2013, 02:40 PM | #91 | |
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I hear you bud, I haven't either lol...
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12-18-2013, 03:04 PM | #92 |
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12-18-2013, 03:35 PM | #93 |
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i posted some stuff I made here
http://e90post.com/forums/showpost.p...1&postcount=57 |
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12-18-2013, 04:34 PM | #94 | |
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12-18-2013, 04:36 PM | #95 | |
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I see it now, looks really good, and fairly healthy too!
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12-18-2013, 05:03 PM | #96 |
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12-18-2013, 08:51 PM | #97 | |
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12-18-2013, 10:36 PM | #98 |
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youre in luck. you can buy premade bacon explosions here haha
http://www.bbqaddicts.com/bacon-explosion/ |
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12-18-2013, 10:45 PM | #99 | |
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12-18-2013, 11:16 PM | #100 | |
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I've had real Kobe at Tom Colicchio's "Craftsteak" in Vegas and IIRC it was something like $240/6 oz. The imitations that I've had generally cost about half as much (~$100/6oz). However, I have heard of instances where restaurants will try and dupe the customer into thinking that he or she is ordering real Kobe beef when it's just an imitation, but they'll charge as though it's real Kobe beef, so I definitely agree you have to be careful! Dinner today - Roasted red bell pepper and ginger chimichurri soup (amuse bouche). Pork belly with fried mint and diablo glaze. NY Strip with onion soubise and Texas escabeche. Feta cheesecake with various nuts and honey. http://www.thecarillonrestaurant.com/ This place used to have the deal of the century. 3 courses for $29.99 (And I'm talking about 3 full sized courses as you see above)! It was almost criminal. Since then they've wised up and increased the price to $50/3 courses or $75/6 (smaller) courses which is still a pretty good deal. For any austinites our there, carillon serves probably the best pork belly in Texas, so getting the pork belly is a must. God damnit one picture always comes out side ways. Oh well |
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12-18-2013, 11:26 PM | #101 |
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^^That cheesecake looks great!
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12-18-2013, 11:27 PM | #102 |
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12-18-2013, 11:31 PM | #103 |
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By the way for the people who mentioned cooking at home - do any of you guys know how to make a quick and dirty parmesan risotto?
Risotto is probably one of my favorite comfort foods but restaurants generally charge astronomical prices for what I perceive to be a relatively simple and pedestrian dish. I've recently discovered some pretty good "boxed" risottos but I feel like I could make a higher quality product from scratch with just a bit more effort. I'm mostly worried about how to make the sauce. It's my understanding that a proper risotto usually requires home cooked stock (chicken or beef), but I don't have ready access to chicken or beef bones to make a proper stock. What do you guys do for risotto? |
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12-18-2013, 11:42 PM | #104 |
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I made lettuce wraps for dinner tonight, filled with shredded radishes, shredded carrots, homemade pico de gallo, avocados, and steak. I also made chipotle sauce. The pic doesn't really do it justice, but these are very flavorful, and with nine different vegetables, and minimal meat, they are very healthy as well...
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12-18-2013, 11:47 PM | #105 |
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12-18-2013, 11:54 PM | #106 |
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Thanks man, yeah I eat variations of this a lot, it's a good way to lose weight, or maintain a healthy weight, because it's mainly just raw vegetables... Eating Like this I have lost 77lbs since April, and I am almost down to my high school weight, which was ideal.
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12-19-2013, 12:17 AM | #107 | |
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never made risotto, but for bones you can salvage them whenever you have meals where theyre around. thanksgiving, costco rotisserie chicken, kfc, etc are a small example of possible sources. my mom used to make a really good turkey rice porridge from thanksgiving leftovers. i dunno how readily available these cuts are in your area, but in addition to the normal cuts, you wanna include really bony parts with lots of connective tissue like collar, neck, back, knuckles, feet, knees, etc. the gelatin from the connective tissue will give the stock a more mouth coating quality and fuller body. Last edited by i dunno; 12-19-2013 at 12:31 AM.. |
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12-19-2013, 01:55 AM | #108 | |
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You can make something just as good at home with a good quality low sodium canned stock, you can use water, or even white wine. |
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12-19-2013, 12:00 PM | #110 |
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^^ I'm starting to get worried about your wife. Like maybe she's burred in the back yard somewhere. You've posted like 15 pictures and you're wife hasn't been in a single one. I'm calling foul play.
---goes looking for Houston PD phone number---
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