Page 16 of 28 FirstFirst ... 6111213141516171819202126 ... LastLast
Results 301 to 320 of 544

Thread: DAT Cooking thread

  1. #301
    Punishingly Intricate
    DeacHawk's Avatar
    Join Date
    Mar 2011
    Location
    WINSTON-SALEM
    Posts
    8,888
    Quote Originally Posted by bym051d View Post
    Anyone have a great chili recipe for me? We have our work chili cook-off and my recipe, while awesome, is way to expensive to make for work.
    RTQ has a solid one

  2. #302
    Don't overdo it on the cumin.

  3. #303
    cookout = blabbermouth?
    wfudkn's Avatar
    Join Date
    Mar 2011
    Location
    truxton circle
    Posts
    16,737
    I've been making this recipe for over a decade and it's fantastic. Just won my wife's office chili cookoff with it a few weeks ago.

    http://www.foodandwine.com/recipes/smoky-turkey-chili

  4. #304
    Quote Originally Posted by TownieDeac View Post
    Don't overdo it on the cumin.
    I love cumin. Could eat it with a spoon.

    Quote Originally Posted by wfudkn View Post
    I've been making this recipe for over a decade and it's fantastic. Just won my wife's office chili cookoff with it a few weeks ago.

    http://www.foodandwine.com/recipes/smoky-turkey-chili
    Did you use turkey legs or something else?

  5. #305
    It's my favorite spice

  6. #306
    http://www.seriouseats.com/recipes/2...li-recipe.html

    This is my favoriye. Probably not any cheaper though. Also, I can't do all short rib like the recipe calls for so I sub a lot out for something like chuck

  7. #307
    cookout = blabbermouth?
    wfudkn's Avatar
    Join Date
    Mar 2011
    Location
    truxton circle
    Posts
    16,737
    Quote Originally Posted by bym051d View Post
    I love cumin. Could eat it with a spoon.



    Did you use turkey legs or something else?
    I usually use the legs, but since they're so big they are kind of a pain in the ass. I've used thighs before and they're easier to fit in a pot, but I still usually go with legs

  8. #308
    I used to love cumin, but I think I overused it because now I'm like "meh".

  9. #309
    Last night's ScratchDC offering was homemade Butter Chicken. It was so freaking good. Still a fan of Blue Apron but Scratch has been slaying it recently.

  10. #310
    Minestrone soup tonight. I've never been a huge fan so I'm going a bit over the top with spice.

  11. #311
    Quote Originally Posted by TownieDeac View Post
    Minestrone soup tonight. I've never been a huge fan so I'm going a bit over the top with spice.
    Then why make it?
    Hungry

  12. #312
    Got a recipe rec and fiancée likes it.

  13. #313
    cookout = blabbermouth?
    wfudkn's Avatar
    Join Date
    Mar 2011
    Location
    truxton circle
    Posts
    16,737
    Tonight was orange and ancho braised pork tacos. Made a mango salsa to go with. Wicked fucking good.

  14. #314
    Any suggestions on cooking swan?
    Go Deacs and Hook 'em

  15. #315
    Huge weekend of cooking. Smoked a pork shoulder all day Saturday and then coq au vin (Alton Brown recipe) on Sunday. So much food prep time but all worth it.

  16. #316
    Made the Thomas Keller Roast Chicken with Root Vegetables yesterday. It was very good. I think I'll make it this weekend when we go out of town.
    Hungry

  17. #317
    Quote Originally Posted by DeaconSoDear View Post
    http://www.seriouseats.com/recipes/2...li-recipe.html

    This is my favoriye. Probably not any cheaper though. Also, I can't do all short rib like the recipe calls for so I sub a lot out for something like chuck
    I made this from the book (w shortrib) two weekends ago.

    It is the best chili I've ever made, however, the recipe says 'serve immediately, or for best flavor refrigerate overnight'. So, the recipe sort of fails in that you can't eat it immediately, you have to refrigerate overnight. The reason being that browning shortribs for 12 minutes and then cooking them at 225 for 3 hours is not nearly enough to render all the fat and make them soft/edible delicious. You need 5-6 hours in the oven for that, and probably should cook them at at least 275-300.

    After the 2nd day, the shortrib was perfectly tender, not so much on the first round. He does say (only in the ingredient description, not in the recipe itself) that the short rib should be 'trimmed of all excess fat and silverskin'. I probably could have done a better job trimming, but honestly getting all the fat and silverskin off 5 lbs of bone in short rib is going to take you an hour unless you have mad knife skills.

    Anyway, still a great flavor profile, next time I'm using a chuck roast though.

  18. #318
    The Serious Eats vegetarian chili is really good too, but it's a good bit of work. Great spice levels.

  19. #319
    Quote Originally Posted by bojanglefunk View Post
    Any suggestions on cooking swan?
    You shoot one? Pics if so.

    Plucked or breasted out? I've never had swan, but I'd imagine it's like goose. I hang goose in the fridge for 3 days to age, breast or pluck, then brine for 3 days. Change the liquid every 24hrs. Best way I've had it after that was injected and smoked. Probably could roast it, too. Another way would be crock pot all day, pull the meat, and make tacos.

    Let me know how it turns out. I really should start putting in for the permit.

  20. #320
    Also, there's no way you'll be able to hang that thing to age in the fridge. Hopefully it's cool enough where you are to do it outside (35-40F).

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •