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Thread: SLI Cooking Thread!

  1. #31
    SLi Supporter TGX4776's Avatar
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    Re: SLI Cooking Thread!

    Quote Originally Posted by DarkPhoenix
    DarkPhoenix's Insane Corned Beef and Cabbage

    Being that St. Patty's Day is a holiday where we Irish celebrate the removal of snakes from the Emerald Isle by St. Patrick (Get dese Mother Fookin' Snakes off me Mother Fookin' island...) I figured I would post my recipe for the Irish American St. Patty's Day staple, Corned Beef and Cabbage.

    Ingredients:

    3lbs First Cut Brisket Corned Beef - Get the best cut you can find. I use Wellshire Farms Organic Uncured Corned Beef. You can find this at Whole Food or someplace similar. You can brine your own brisket as well, but that takes between 7-10 days for it to cure.
    1 - 300ml (16.9 fl. oz) bottle Young's Double Chocolate Stout - You can use Guinness as well, but it must be a can or straight off the tap.
    1 head green Cabbage, quartered
    6 medium sized red potatoes, cleaned and cubed, skin on
    1/2 bulb of garlic, peeled and crushed
    2 medium carrots, peeled and julienned
    2 tsp of crushed red pepper


    It's very simple. Place all of the ingredients, except the cabbage into a big pot.

    Bring contents to a rolling boil and then turn down heat.

    Cover pot and simmer for 2-3 hours or until meat easily falls apart.

    Place cabbage into the pot and re-cover for 5 mins.

    Remove from heat and let sit additional 10 mins.

    Enjoy with a nice spicy or course mustard. I pair this with either a nice cold Guinness, again either tap or can, or a bottle of Blue Moon Spring Blond Wheat Ale.

    One of my favorite meals as a child. And I am Welsh
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  2. #32
    SLi Supporter DarkPhoenix's Avatar
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    Re: SLI Cooking Thread!

    Quote Originally Posted by TGX4776
    Quote Originally Posted by DarkPhoenix
    DarkPhoenix's Insane Corned Beef and Cabbage

    Being that St. Patty's Day is a holiday where we Irish celebrate the removal of snakes from the Emerald Isle by St. Patrick (Get dese Mother Fookin' Snakes off me Mother Fookin' island...) I figured I would post my recipe for the Irish American St. Patty's Day staple, Corned Beef and Cabbage.

    Ingredients:

    3lbs First Cut Brisket Corned Beef - Get the best cut you can find. I use Wellshire Farms Organic Uncured Corned Beef. You can find this at Whole Food or someplace similar. You can brine your own brisket as well, but that takes between 7-10 days for it to cure.
    1 - 300ml (16.9 fl. oz) bottle Young's Double Chocolate Stout - You can use Guinness as well, but it must be a can or straight off the tap.
    1 head green Cabbage, quartered
    6 medium sized red potatoes, cleaned and cubed, skin on
    1/2 bulb of garlic, peeled and crushed
    2 medium carrots, peeled and julienned
    2 tsp of crushed red pepper


    It's very simple. Place all of the ingredients, except the cabbage into a big pot.

    Bring contents to a rolling boil and then turn down heat.

    Cover pot and simmer for 2-3 hours or until meat easily falls apart.

    Place cabbage into the pot and re-cover for 5 mins.

    Remove from heat and let sit additional 10 mins.

    Enjoy with a nice spicy or course mustard. I pair this with either a nice cold Guinness, again either tap or can, or a bottle of Blue Moon Spring Blond Wheat Ale.

    One of my favorite meals as a child. And I am Welsh
    Welsh, Irish, Scottish? We all speak Gaelic and fought the English. :-)
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  3. #33
    SLi Supporter subie/legacy's Avatar
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    Re: SLI Cooking Thread!

    Taco soup
    1lb ground beef
    1can corn
    1can diced tomatos w/green chillies
    1can kidney beans
    1can black beans
    1can olives (drain the juice)
    1onion (cut up)
    1bell pepper (cut up)
    1pack - taco seasoning
    1pack - ranch

    *brown beef and drain
    *in crock pot combine all cans (undrained except olives), onion, bell pepper, beef & seasonings
    *cook on low for about 2-2 1/2hrs or high for 1-1 1/2hrs, or until hot (I prefer on to cook it on low)

    -top with the goods
    Shredded cheese of your choice
    Sour cream
    Chips of your choice (I use tortilla chip)
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  4. #34
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    Re: SLI Cooking Thread!

    lol this is an interesting thread. I'm a chef, yes a real one thats what I do for a living, I've run 2 restaurants and have been in the restaurant business since I was 15 and I'm 30 now. for the past 4 years I've been a personal chef to a couple rich people in my tiny town as their are only 2 high class restaurants in said tiny town, and I am well beyond the "line cook" part of my career and very much into the extremely high end food (yesterday I made the best classic french country pate for lunch, and dinner was sear duck breast with a classic demi-glase and morel mushroom risotto) so if anyone has any food related questions or need an easy recipe to wow a lady or something....
    if I wanted to lower my car I'd have gotten a GT!
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  5. #35
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    Re: SLI Cooking Thread!

    Sweet toss up some of your favorite recepies! Not the fancy ones though. Lol.
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  6. #36
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    Re: SLI Cooking Thread!

    Quote Originally Posted by httrdd
    Sweet toss up some of your favorite recepies! Not the fancy ones though. Lol.
    well I dont measure anything so it would just be ingredients, I'm no scientist I'm an artist . and I'm mostly into technique, french, spanish, and many different asian techniques to get food to do wonderful and amazing things. I could tell the basics like how to pan sear and oven finish a BOSS steak to how to keep a sauce from breaking or how to keep a souffle from falling, I also went to school to be a nutritionist but I dont have a degree or anything.
    if I wanted to lower my car I'd have gotten a GT!
    outbacks go UP^

  7. #37
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    Re: SLI Cooking Thread!

    made cacio e pepe, which means cheese and pepper. its super easy but looks seriously seriously hard!, the part that makes it look hard is the cheese bowl, yes a freakin BOWL of cheese . so I'll just tell you to cook noodles (please dont over cook them!!) then toss in a pan with a little cream, fresh pepper (black and FRESHLY ground, not already ground dirt!) turn off the heat and throw in a handfull of pecorino or parm cheese and toss till creamy. ok now the hard part that you need to do first so your pasta int just sitting there. teflon pan unless you are seriously gifted in the cooking arts (like me ), sprinkle a light amount of parm (Parmesan) or pec (pecorino) on the hot pan leave it alone till it melts and lightly browns on the edges, then take the pan and slide the cheese on top of an upside down measuring cup and help it (gently) to form a bowl on the cup, let it chill till its hard and bam! cool ass cheese bowl you might need to coax the cheese off the pan by gently lifting the edge. I use tongs and a big arse spoon to twist the pasta into an egg shape and plop it into the middle of the cheese bowl it looks well cool (or "straight from the fridge" :smt002 ) to finish I use a not formed or flat cheese bowl cut it into 1/4's and sink the chip into the middle of the pasta, then I like to use white truffle oil and shaved (with a potato peeler) cheese (pec or parm) this will seriously impress anyone you want to bone
    if I wanted to lower my car I'd have gotten a GT!
    outbacks go UP^

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    Re: SLI Cooking Thread!

    come on lets hear some more!
    if I wanted to lower my car I'd have gotten a GT!
    outbacks go UP^

  9. #39
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    Re: SLI Cooking Thread!

    if I wanted to lower my car I'd have gotten a GT!
    outbacks go UP^

  10. #40
    t3h ub3r m3mber Thomistopheles's Avatar
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    Re: SLI Cooking Thread!

    Nothing to really share... just a photo of a bacon weave I did the other night.

    Weave, bake, flip, bake, drain, and break into sandwich sized squares for BLTs, burgers, etc. You can also wrap stuff with it if you feel like having a heart attack.



    I don't usually use recipes for most things... just gather ingredients and get all mad science-y with them.
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  11. #41
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    Re: SLI Cooking Thread!

    Posting in a dead thread like a boss!


    Threw stuff into a bowl and magically turned it into honey wheat buns and bread. I'm marinating portobello mushroom caps right now in balsamic vinegar, soy sauce, and a touch of garlic. Those will be grilled until brown and juicy, then stuffed with fresh mozzerella, kalamata olives, and diced tomatoes. Slap that in a bun, top it with grilled red pepper mayonnaise, and enjoy.
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  12. #42
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    Re: SLI Cooking Thread!

    red pots (potatoes)& red onion cut into wedges (cut in 1/2, 1/2, 1/2 to make 8ths) whole garlic cloves (i use tones like 5-8 cloves, when they roast in the oven they turn into garlic candy, not harsh&garlicy at all) lots of FRESH romero (rosemary) and salt (sea salt not 2 poisons combined to make "table salt") oh and FRESH ground pepper, drizzle with lots of super expensive olive oil or grape seed oil and put in the oven at 400 for some time till its all golden brown and smelling up your house like crazy . seriously amazing potatoes. i use them as a side to many things mostly steak or whole roast chix (chicken)
    if I wanted to lower my car I'd have gotten a GT!
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  13. #43
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    Re: SLI Cooking Thread!

    ^simple steak and sauce for this^
    steak (I like t-bone, porter house, and ny strip)
    prep oven to 400f, sear steaks with just s&p (salt & pepper) and sear at super high heat to get a golden crust on ither side (your not cooking it all the way yet) get the first side done, flip it and jam it into the oven, it will not take long at all to get to med so pay attention to it, if you like med rare or better then you could do it stove top at just under "super hot" but still very hot. pull the steak and LET IT REST on something the juices can fall to a plate (you will need the extra juices) using the steak pan put back on the heat and add shallots, mushrooms, s&p, deglace with red wine or beer (its just as good) add steak juice and a good spoonful of butter, reduce slightly, and pour over steak and pots.
    if I wanted to lower my car I'd have gotten a GT!
    outbacks go UP^

  14. #44
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    Re: SLI Cooking Thread!

    Muse's Mac&Cheeze
    16oz elbow macaroni, cooked, drained
    1/2 stick butter
    1 1/2 TBS, flour
    Pinch, ground mustard
    1 tsp, Garlic salt
    1 cup, Milk
    1 1/2 cups, Cheddar cheese
    1/2 cup, Colby Jack cheese
    1/2 cup canned alfredo sauce
    French Fried Onions

    Preheat oven to 425 F

    Melt butter in saucepan
    add flour to melted butter, stirring constantly, until smooth
    add milk, mustard, garlic salt, stirring
    Bring mixture to boil
    add cheeses, alfredo sauce, stirring constantly, until melted.

    pour over macaroni in oven-safe casserole dish
    cover liberally with french fried onions
    cook at 425 for 10-12 minutes.

    Enjoy. (most important step)
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    Re: SLI Cooking Thread!

    Quote Originally Posted by DarkPhoenix
    Quote Originally Posted by TGX4776
    Quote Originally Posted by DarkPhoenix
    DarkPhoenix's Insane Corned Beef and Cabbage

    Being that St. Patty's Day is a holiday where we Irish celebrate the removal of snakes from the Emerald Isle by St. Patrick (Get dese Mother Fookin' Snakes off me Mother Fookin' island...) I figured I would post my recipe for the Irish American St. Patty's Day staple, Corned Beef and Cabbage.

    Ingredients:

    3lbs First Cut Brisket Corned Beef - Get the best cut you can find. I use Wellshire Farms Organic Uncured Corned Beef. You can find this at Whole Food or someplace similar. You can brine your own brisket as well, but that takes between 7-10 days for it to cure.
    1 - 300ml (16.9 fl. oz) bottle Young's Double Chocolate Stout - You can use Guinness as well, but it must be a can or straight off the tap.
    1 head green Cabbage, quartered
    6 medium sized red potatoes, cleaned and cubed, skin on
    1/2 bulb of garlic, peeled and crushed
    2 medium carrots, peeled and julienned
    2 tsp of crushed red pepper


    It's very simple. Place all of the ingredients, except the cabbage into a big pot.

    Bring contents to a rolling boil and then turn down heat.

    Cover pot and simmer for 2-3 hours or until meat easily falls apart.

    Place cabbage into the pot and re-cover for 5 mins.

    Remove from heat and let sit additional 10 mins.

    Enjoy with a nice spicy or course mustard. I pair this with either a nice cold Guinness, again either tap or can, or a bottle of Blue Moon Spring Blond Wheat Ale.

    One of my favorite meals as a child. And I am Welsh
    Welsh, Irish, Scottish? We all speak Gaelic and fought the English. :-)
    Put 7 fl. oz. of Port into the water with the Corned Beef for a different flavor, the Port does not take over the Beef.
    Pedro

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