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#301 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Sous vide? Pronounced "sue veed". It's a very precise temperature controlled water bath. It works like if you want steak at perfectly medium rare, you set the temp to 134 degrees and let it cook anywhere from a couple hours to a couple days, depending on the cut and size.
Here's my thread on my sous vide trials: http://www.chiefsplanet.com/BB/showthread.php?p=7518815 |
Posts: 35,253
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#302 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $804112
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Posts: 17,144
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#303 | |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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True Son of Liberty |
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Posts: 23,371
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#304 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $804112
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Posts: 17,144
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#305 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Haha. If you put your cast iron over very high heat, you could damage the seasoning, and I was looking for 700+ degrees. At that temp, I think the seasoning would start flaking off. Not sure though, never dared to try.
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Posts: 35,253
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#306 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $804112
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somewhere yesterday I saw a post about a reference to some pickled chili peppers. I didn't copy the recipe but tried to get pretty close last night. Here is what I did.
sliced up some dried pasilla and ancho peppers sliced up some white onions minced two cloves of garlic. Added the peppers, onions, garlic, and about 10 black peppercorns to a canning jar Made up a brine of three parts water to one part vinegar, canning salt, sugar. Bring brine to boil and pour over contents of jar to within 1/2 inch of the top. Screw on lid. Put in fridge. Tried them this morning. Holy shit is that good. I can't wait to put it on tacos or just over rice. It all ends up a deep reddish brown color and the taste is just what it is, a pickled chili relish with onions. Yum. |
Posts: 17,144
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#307 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $-1391756
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Posts: 36,844
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#308 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $7290204
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That last W&S summer grilling catalog was crazy with all the grill gadgets and gizmos it had.
__________________
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
Posts: 21,845
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#309 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $-1391756
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Quote:
This morning I made breakfast poppers with my left over mini bell peppers, the left over chorizo, and beat up eggs. I poured the eggs into the peppers with the cooked chorizo and the eggs cook up on while on the grill. |
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Posts: 36,844
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#310 | |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $7290204
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Quote:
__________________
In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
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Posts: 21,845
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#311 |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9895202
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Posts: 14,937
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#312 | |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9895202
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Quote:
Those things are amazing. I put a pork butt on at 225- 250 11:00 at night, get up 8 hours later and the temp hasn't moved. I've always wanted to try an offset but I'm just not sure what the benefit would be. |
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#313 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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Grandmas Cheesy corn casserole
preheat oven to 350 degrees butter 2 qt casserole puree 4 cups of corn and mix with 1/2 cup melted butter and 2 eggs mix in 1 cup sour cream 1 cup diced Monterey jack cheese 1/3 cup corn meal 4 ozs diced green chilies 1/2 teaspoon salt 1-2 cups corn kernels mix together bake 50-60 minutes My Grandma died last week. This is her recipe for cheesy corn.
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#314 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $-1365266
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Sorry to hear about your Grandma, Mo.
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Posts: 59,931
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