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Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

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    Not meaning to do a series of Kenji posts, but I happened to make his beef stroganoff recipe yesterday. Highly recommend. Interesting note - my MIL brought over a 3.5 lb prime grade flank and said "I don't know what to do with this." I did.

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    • tbob4
      tbob4 commented
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      I think I know what to make next week!

    • hoovarmin
      hoovarmin commented
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      tbob4 have you made that recipe before? It's wonderful.

    • tbob4
      tbob4 commented
      Editing a comment
      I haven't made Kenji's but I will now!

    French toast. One brule'd, one covered with log cabin syrup, one with log cabin on the side, one with honey on the side, one with maple on the side, one plain. I spared you all the different variation photos.
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    • texastweeter
      texastweeter commented
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      What my daughters like. Spinaker Don't worry, Amanda went with maple.

    • Spinaker
      Spinaker commented
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      Better for the adults to use the good stuff! I respect that. texastweeter

    • WayneT
      WayneT commented
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      Thanks for asking that Spinaker and thanks for the clarification texastweeter. As a kid, I used to float my French toast in Log Cabin. Pure maple syrup is an acquired taste usually developed as an adult, imho.

    We've had a few blizzards/ice storms in southern Minnesota. My neighbors have more powerful snow blowers and helped me with the end of our driveway so I threw together some snack mix to drop off for them. Thought you might appreciate it.
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    • hoovarmin
      hoovarmin commented
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      My problem is that if you dropped that off at my house I would hide it and then eat it all after everyone had gone to bed. Looks terrific!

    • WayneT
      WayneT commented
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      That stuff is addictive! Give me a bottle of Chimay Grande Reserve and a bowl of that and I’ll be in nirvana.

    Had 2 lbs of prime flank so I cut it in half and hit one half with Hank's Bonafide Beef rub, then sous vide at 125 for an hour, followed by a sear in the CI. The mushrooms were sautéed in butter, white wine, soy sauce, dijon, and fish sauce, with a dash of Lowry's as an homage to CHNeal . Gotta say I like that combo. Too lazy to prepare anything else tonight, so baked potatoes for the win on a paper plate.

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    • fzxdoc
      fzxdoc commented
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      Great job on that flank steak! Everything on that plate looks soooo good.

      K.

    • Old Glory
      Old Glory commented
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      nice cook! That flank and the mushrooms look amazing!

    • Henrik
      Henrik commented
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      Very nice!!

    I’ve been away on a work trip, but before that I made some pizzas in my Carbon Oven for my family on Christmas Eve. While I think they turned out pretty well, it was cold enough that everything on my prep table started freezing before I was finished.

    Also, while on my work trip I had the opportunity to go to Pizzeria Bianco in Phoenix for the first time - and I learned just how much work I still have to do to improve my pizza making skills.
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    • NumbWhistle
      NumbWhistle commented
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      Thanks for the kind words!

      Pizzeria Bianco was amazing. The wait was LONG to get in (a lot of people were in town for the Fiesta Bowl), but it was well worth it! We got several different pies, but one that stood out to me was the Rosa (Parmesan, pistachios, red onion, and rosemary). The flavors of the individual ingredients almost disappeared and were replaced by its own unique unified flavor.

    • WayneT
      WayneT commented
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      Those are awesome looking pies! You don’t have that much work to do, imho.

    • hoovarmin
      hoovarmin commented
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      Great looking pies. Inspiring!

    Needed something easy. Yakisoba for the win!
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    • JCBBQ
      JCBBQ commented
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      Thanks guys!

    • RustyHaines
      RustyHaines commented
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      Oh my goodness that looks so tasty. Great job.

    • CHNeal
      CHNeal commented
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      Wow I want a plate of that!

    Some Chicago Style Pork Tenderloin Piccata Tonight, served over Homemade Potato Gnocchis from my favorite Chicago Italian Deli. It's over by der on the Nort West Side of da City. I baaght a couple tree of dem to take home for anuder time. I also baaght some sassages. Dell be good later too.

    I love Chicago...lol

    Mr. Bones Was the master of writing with an accent.

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    Last edited by troymeister; January 3, 2023, 08:06 PM.

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    • SheilaAnn
      SheilaAnn commented
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      troymeister I just flew outta O’Hare yest-da-day. Took da blue line in from rivah nort.

    • fzxdoc
      fzxdoc commented
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      Yum. Gnocchi pillows in that delicious broth. You did good!

      K.

    • CHNeal
      CHNeal commented
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      That looks amazing!

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ID:	1355856 smoked a turkey today. Started it in the smoker and when it hit 145 IT it was cloudy so I decided to finish it in the oven. Five minutes later it started raining
    Lucky me.

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    • DaveD
      DaveD commented
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      Nicely done. Poultry in motion!

    • Allon
      Allon commented
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      Impressive young turkeysmoker...
      Most impressive...

    • Clawbear57
      Clawbear57 commented
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      Thanks to all for words of encouragement😇.

    Reprised the Cornish hen from our Christmas dinner with a few mods.

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    My wife and I split each hen for both meals. This time I made Parmesan mashed potatoes and my wife made a delicious pear salad. I had frozen this hen and reheated from frozen at 145F in the SV.
    Last edited by WayneT; January 4, 2023, 09:54 AM. Reason: Autocorrect sucks.

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    • CHNeal
      CHNeal commented
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      Wayne, Do you actually live in a very nice restaurant? Food and settings always look so excellent!

    • troymeister
      troymeister commented
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      Looks really good. After the SV, did you crisp up the skin? I like the whole cozy setting there too.

    • WayneT
      WayneT commented
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      CHNeal Shhh! Don’t tell anyone.

      troymeister Thanks. We like cozy in this house. My wife is responsible for all the good stuff and I take the blame for all the not-so-good stuff. I did crisp the skin on hen 1 on Christmas night but not this one.

      Clawbear57 I smoked the 2 hens on the pellet pooper then crisped the skin in the oven.

    Potatoes au gratin in the cast iron tonight. And some pan seared salmon.
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    • hoovarmin
      hoovarmin commented
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      That's mighty fine!

    • WayneT
      WayneT commented
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      A whole pan of gratin potatoes looks other-worldly. I only make them single serve, even for a number of guests.

    • Clawbear57
      Clawbear57 commented
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      Salmon looks delicious. I'm going to see if I have any in the freezer.

    I had some round steak out so decided I was going to slice it and make Beef and Broccoli and also Mongolian Beef and Bacon Fried Rice. Everything turned out awesome. The broccoli got a little too cooked ahead of time, but it was still tasty. My husband and I liked the Mongolian beef a little better, kid loved the beef and broccoli and said this was way better than take out. both beef recipes were followed from The Wok’s of Life website.

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    • tamidw
      tamidw commented
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      Thanks for compliments. fzxdoc I do have a Blackstone and love cooking outside on it. Figured I was doing a couple things that require quick and a wok, but thought it would work great on the flattop and other than having to hurry as I poured the sauce on so it didn't clump, it turned out great using it.

    • Clawbear57
      Clawbear57 commented
      Editing a comment
      All looked good. I'm going to check out that website thanks.

    • DaveD
      DaveD commented
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      Do you do delivery??

    Sous Vide then seared in cast iron strip steak up in Camp with stir fried baby bok choy

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    • WayneT
      WayneT commented
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      Yes, it is hard to beat a sv + seared steak! Nicely done!

    • CHNeal
      CHNeal commented
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      That maybe the perfect steak!

    • Clawbear57
      Clawbear57 commented
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      I disagree with them all only because I didn't cook it. Great job.

    Nasty weather here so some simple comfort food was in order for lunch.

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    Good ‘ol grilled cheese sandwich with a tweak this time. A tip o’ the hat and shout-out to SheilaAnn for suggesting using mayonnaise instead of butter on the bread. It really made the bread extra crunchy and the entire sandwich pop with flavor. What’s going on at the molecular level to make that crunch?

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    • nunyaz
      nunyaz commented
      Editing a comment
      good to know (about the mayo)
      was a poet, didn't know it
      and my feet don't show it
      even though they're longfellows 😂

    • jfmorris
      jfmorris commented
      Editing a comment
      Wow! Thanks for teaching me something. I'll have to reach for the Dukes instead of the butter next time I make a grilled cheese. Which might be soon, as I have a sourdough boule baking in the dutch oven...

    • tamidw
      tamidw commented
      Editing a comment
      Using mayo on the bread for the crust is great. Slice your pickles and add them inside your sandwich to cook too. Yum

    Been busy, haven’t posted in a while.
    Christmas dinner. Spun two chickens on my big Weber gasser and two prime tenderloins on my Weber 22” kettle w/SnS. Fed 25 people. Was under 10 deg all day and windy so I had to work to keep temps up.
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    • Clawbear57
      Clawbear57 commented
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      The tenderloin, what rub did you use? Looks good.

    • hoovarmin
      hoovarmin commented
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      Wow, great job!

    • kjbarth
      kjbarth commented
      Editing a comment
      Swinelife Mississippi Grit, mainly salt, pepper and garlic powder.

    Day after Christmas went up to the live free or die state to visit my parents and celebrate my fathers 92nd birthday. Went to a local butcher and got a 5 bone prime rib roast. Salt, pepper, onion powder, garlic powder, and some ground coffee made the rub. Cooked reverse sear on my dads Weber gasser. Was very good.
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    • Clawbear57
      Clawbear57 commented
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      Prime ribs looks great. What sides did you have. Hope your father had a great birthday. My mother is 90 and I appreciate every day I have with her.

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