:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

You better weigh more tomorrow!

Them pickles in the potato salad dill or sweet? It all sounds good, man.

I wanna see pics of the pieigies and get the recipe


Spank bank

Day one of the duck:

And it turned out perfectly.

My neighbor is Polish, from Poland actually and she does that too—including the dumplings in borscht. Only hers are mushroom dumplings and she makes salmon. She also puts out that gross pickled herring. Yuck. I was invited to it a couple of years in a row.

You plated it perfectly as well. There's an artist inside you afterall.

Holy shit. Just put some olive oil in my tomato soup. Really kicks it up a notch.

I'm jealous over the duck. I basically can't eat meat right now. The best I can do is canned tuna. Anything else is too tough.

Polish dills, (ogórki).

I've watched her make it. As far as I've seen, here's the recipe:
Ingredients:
- Potatoes
- Eggs
- Sausage
- Pickles
- Carrots

Preparation:
- Boil all that stuff (minus the sausage & pickles)
- Dice it
- Toss a tub of Mayo on it
- Mix thoroughly
- Throw it in the fridge

Despite the simplicity, it's gotten rave reviews from anyone who's tried it.

I've found, the trick is to vomit the first time you attempt to eat pickled herring. After that, it's no longer an issue.:thumb:

Thanks.

I tried. There were still a few stray drips. I hate fussing with the plate while there are people waiting to eat. I like to serve the food hot. The photo is a little blurrier than I would have liked.

You did well...

Why? Did you get your wisdom teeth out or something?

Today I am making duck stock (to be used at a later date) and the legs for dinner. Here are the two carcasses and the mirepoix ready to go into the oven. I'm holding back the wings to go into the stock pot raw to add more flavor and collagen to the stock.

Here it is after roasting:

Grill warming up now...

JIMP

Turkey, stuffing, Mashed Potatoes, Gravy, sweet potatoes. A big pot of sauce with meatballs and sausage, pork bones. Pumpkin Pie and Corn Pudding for dessert. It's gonna be delicious. :)

I'd post my awesome super-lunch, but Emeril, Guy, and the other Gordons of CP would tell me what a ****ing loser I am at cooking.

I'm at 113 degrees for the rib roast. Climbing to 125, then rest, then broil. Coming along nicely.

Post anyway, bitch.

I made a terrible looking T-bone. Inmem puts Golfish crackers in his burgers. SR puts apricot preserves in everything.

Too done for my tastes....I like mine about 130 FINAL temp. But I'm a medium rare man


Mine is 14 pounds, I got it rubbed and oven warming

It cooked to 110 at 200 degrees, then I turned the oven OFF - it's SLOWLY going to get to 125, then should climb to 130 for final temp.

And it's only 6-7 pounds, so carryover wouldn't take it above 135 anyway, but I'm betting it stops at 130.

These are the Cook's Illustrated instructions for medium-rare.

Well...if it hits 135 and THEN you broil it, its no longer medium rare.....

/shrug


I'm sure it will be delicious....I just wouldn't do it like that and trust it to rise only 5 degrees...

I like mine right at 130

It'll rest for an hour before it goes under the broiler. There won't be much extra cook on the broiler - the fat cap acts as insulation, so a 3-4 minute broil isn't going to do much other than crisp the top.

While I've never done a rib roast like this, I have done other proteins this way. The oven drops in temp (obviously) after you turn it off, so the last cook time is very gentle, which ends up with less carryover. This acts as almost a pre-rest rest.

And I can't be for certain, but I'd bet you wouldn't be able to tell much difference if any between 130 and 135 final temp without a thermometer.

LMAO

I may pull it out at 122. I'm nervous now.

Good call..IMO

I'm cooking mine a bit higher so I need to pull mine sooner... Plus its bigger so it'll rise more...

I'm sure yours will be awesome either way

As far as the difference between temps

I like mine at the rare end of medium rare....obviously there's a spectrum but I think you could tell between ALMOST rare...and almost medium...depending on how pink it is.

They say its ruined @ 145....but I'm not sure I've ever cooked one THAT high to know


My wife likes RARE so I tend to err towards 130....rather than 135....but just for caution.


Tl;Dr: yes I bet you could tell a 5 degree difference

9 cups of stock are cooling. Dinner is in the oven.

Yum! What are you gonna do with the stock? Make a reduction or sauce?

Probably a mushroom risotto.

Point is... 135 is still med rare. If your wife likes rare, then yes, 135 would probably be overdone.

In any case, as I suspected, the roast stalled WAY before 130. Stalled around 121. I popped it back in for 10 minutes while the wife preheated for some pies and it's resting now. Will go under the broiler in the next 20 minutes.

My wife likes the rare end of med rare....

Its shocking how many restraunts can't get it right...

I'm sure she would like 135

She likes 130 more

But not 125

And she can tell the difference between medium rare at the lowest end and medium rare at the high end....its not really that hard

How did it stall at 121 if you pulled it at 122

Oh

MY

God

Said I **might pull at 122. Never got there.

Oh.

Lol, I was wondering how it went down a degree

I've never cooked a standing rib roast. Feeling a little left out... :sulk:

But the braised duck legs will be great. :drool:

Dude your duck breast looked awesome



Looking forward to the legs and risotto

****ing this.

I almost got a mouthfull of LCD, before I got ahold of myself.

Here are the legs. They also turned out great. The vegetables are like a sauce. Super easy recipe. This time the breasts were the better if the two dishes, while last time I did 3 days of the duck the legs stole the show.

What's for dinner? Here's mine... (Part 2)
 

http://tapatalk.imageshack.com/v2/14...3584a74dea.jpg

http://tapatalk.imageshack.com/v2/14...cca9472f3b.jpg

Served with mashed potatoes and fresh herbed stuffing. Drinking a 2005 Bordeaux.

I'm doing the whole Thanksgiving shebang. Started about 4 hours ago with a green bean casserole that I'm doing in the crock pot as an experiment, put a turkey breast in an hour ago, putting some ham in in about 90 minutes, have some premade mashed potatoes (cuz... lazy, and just cooking for myself) and will make stove top sage dressing (ditto). Need to heat up some Kings Hawaiian rolls and have some pumpkin pie for dessert.

Also made some fudge last night. Christmas and all.

Should have a heart attack by Sunday.

Nice roast FMB!!

Looks great FMB ...stuffing looked bomb too

Post recipe!!


CDC , Dang that looks great too...I'm getting hungry now


All I have had today is eggs in the morning and some of a home made cheese/walnut log my wife made

Its really good, the best one she's made

Thats interesting, care to provide any details?

I'm a BIG fan of green bean casserole and was quite interested in Pablos homemade from scratch version he mentioned around Thanksgiving... a crockpot version sounds even more intriguing.

That was maybe my best stuffing to date, and I eyeballed most things. I knew my ratio for bread to stock, so that was my starting point.

My wife loves stuffing above all other things (me included), so I always make a huge batch in my enameled cast iron lasagna pan. I would guess I used 2 Tbsp. each of thyme, sage, and oregano, and maybe 1 Tbsp. of rosemary, but that's all a total guess.

24 oz. cubed bread (I used homemade, dried in the oven)
1 stick of butter
1 large yellow onion, diced
Chopped celery (you want roughly a 1:1 mix of onion:celery)
A large box of sliced mushroom (quart, I think)
1 quart (give or take) turkey stock
Salt & pepper
Fresh rosemary, chopped
Fresh thyme, chopped
Fresh oregano, chopped
Fresh sage, chopped

Preheat oven to 350. And bring the stock to a simmer.

Melt butter of medium high heat, and cook onion, celery, and mushrooms until they've released most of their liquid and onion becomes translucent.

Put cubed bread in a large bowl, and dump the onion mixture over the top, ddd the chopped herbs, and fold together. Slowly pour in the stock and mix until all is damp, but not soaking wet. Taste and adjust salt and pepper as needed.

Cover with tin foil and bake for 45 minutes. Take foil off, bake another 15 minutes. Serve.

**** yah

That's very similar to mine...but I use less broth and I use some turkey gravy drizzled on b4 baking instead


My lordy I'm hungry and not eating for 2 hours still!!!

Wahh

That sounds great! Will have to try that.

It's nothing complicated. Just going off memory it was two packages of frozen green beans (I'm sure fresh would work great), two cans of cream of chicken soup, 2/3 cup of milk a bit of salt and pepper and half a (6 oz) can of french onions (the other half goes on at the end). Oh, also threw some brie cheese in it, just leftover from some cheese and crackers I had earlier in the week. Cooking it on low for 6 hours.

This is actually the first time I've tried anything other than cream of mushroom soup with it, so we'll see how that is. I've tried a lot of variations, like using soy sauce, but I tend to migrate back to the basic original. Slivered almonds can work pretty well, too.

No mushrooms?

Minus the cheese, sounds similar to Paula Deen's, which is delicious (and I don't even like green bean casserole).

http://www.foodnetwork.com/recipes/p...le-recipe.html

E6


I really like green bean casserole too.

I have a way I like to do it, not saying its THE way but

Keys:

1.Buy smallest green beans possible I dunno why but stores try and pass off big tough ones. Yechk.

1.a. Parboil them BARELY AL DENTE...still pretty crunchy but BRIGHT green, in salted water...set aside in ice water to stop them from cooking


2. Fry up some bacon, reserve it

3. Caramelize some yellow onions or shallots in the bacon grease, season w salt n peppa, reserve them

4 fry up the par boiled green beans in the oniony bacon grease..not too much further than al dente..just a lil and season

5 mix green beans, carmeluzed onions, crumbled bacon in a casserole dish.

6 add cream of mushroom soup or mushroom sauce


( get a shit load of sliced mushrioms, sauteedown , and add flour and butter , cook like a roux, then add cream to make a gravy ..salt pepper to taste)

Or use canned and add sauteed mushrooms...its fine...

Mix everything , then top with those crispy French's Onions...and bake till bubbly and Brown on top

Genuinely interested in how chicken sauce worked out over mushroom, seriously not trying to be a douche but the chicken sounds weird.

On the other hand, super slow cooking just about anything only helps the flavor, and the brie cheese was an interesting addition... report back to us on it if you would.

Yeah, I just wanted to try something different, saw it in a recipe when I was looking up the viability of doing it in a crockpot. We'll see how it turns out. Saltier, probably, but that's okay by me.

I reeally like the sound of that, adding bacon and carmelized onions? when did THAT ever hurt anything.

Answer - Never.

For me though, its the idea of using the fresh green beans and even more importantly, making a mushroom sauce from SCRATCH that trips my trigger. I really want a good recipe for mushroom sauce fit for baking from scratch.

And yes, there is hardly an amount of french fried onion topping that is too much... its a CRUCIAL ingredient.

I'm not a big fan of mushrooms.

Except on pizza, oddly.

Sounds like the beginning of my pickled green beans.

Yes, I make pickled green beans.

Mine jumped to 120 super quick

So I panicked, took it out , rested it...

It stalled out at 127

Only thing I can think of is it was a false 120.. Maybe I goofed and got too close to an edge or bone

I'm gonna go a Lil longer and try to bring it up 3-5 more degrees

Yum!

Niles specifically asked for his macaroni al dente'....

LMAO nevermind about the fresh mushroom sauce line, Pawn... had I only kept reading you had already given it to me... I'm sooo bad about jumping into any subject here without truly looking LMAO

Your post will be the guidline for my next batch no doubt, its the fresh cream that will really make the diff.

Early impression of the casserole is that I like it (it's been on since noon...). Think I might transfer it to a casserole dish just to brown the french onions on top a bit. In any case I like the flavor with the chicken.

Right on!

I actually love green beans so much I do a quick version where I just parboil them, then sauteed till done and serve with just a sprinkle of the French's onions and bacon....and whatever gravy or sauce I am serving

They're really tasty even without baking....I could actually eat green beans parboiled and sauteed daily

IMA try this very soon

Set it b4 work

Come home to yum

Sounds great

Yep, green beans are an absolutely delicious veggie if one would only doctor them up like ones life depended on it... but seriously, if strong measures arent taken against them, they're boring as hell.

It makes me wonder how awesome other veggies would be if only we cooked them up with mushroom cream sauces, and onions, and bacon, and crunchy toppings etc, lol.

But yeah, I dont care... someone has to eat them, and if we have to eat them... might as well make the awesome while were at it.

Totally agree

Like Brussels sprouts

Split, then tossed in olive oil...herbs sprinkled with carmeluzed onions

Then roast until SERIOUSLY literally BLACKENEd....

Served with some type of aioli , maybe pritzed with lime

Like little small tender ones

I love them


Regular old Brussels sprouts boiled.....Barf

Here's 3 for Brussels sprouts:

Brussels sprouts lardons (Ina Garten)

2 tablespoons olive oil
6 ounces panchetta or bacon, 1/4" dice
1 1/2 pounds Brussels sprouts, halved
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock

1. Heat the olive oil in a large (12-inch) saute pan and add the pancetta.

2. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes.

3. Remove the pancetta to a plate lined with a paper towel.

4. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned.

5. Add the raisins and chicken stock.

6. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.

7. If the skillet becomes too dry, add a little chicken stock or water.

8. Return the pancetta to the pan, heat through, season to taste, and serve.

Brussels sprouts with bacon and cheese (Alton Brown)

6 slices bacon, cut into 1/2 inch pieces
1 small onion, julienned
1 teaspoon kosher salt
1 small apple (granny smith), cored and chopped
1 recipe basic brussels sprouts
1/2 cup heavy cream
1 teaspoon whole grain dijon mustard
1 ounce bleu cheese, crumbled
1 piece freshly ground nutmeg

Basic Brussels Sprouts*

1 pound brussels sprout, rinsed
1/2 cup water
1/4 teaspoon kosher salt

1. Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat.

2. Cook bacon until crisp and brown.

3. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon.

4. Decrease the heat to low.

5. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes.Add the onion and cook just until they turn semi-translucent, approximately 3 minutes.

6. Add the salt and apple and continue to cook for another minute.

7. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes.

8. Remove from the heat and stir in the bacon, blue cheese and nutmeg.

9. Serve immediately.


*Directions for basic brussels sprouts:
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

Brussels sprouts with pecans and cranberries (Alton Brown)

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries


1. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

2. Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Definitely jealous of the rib roasts and cdcox's duck.

I've the stomach flu for the last couple days. Haven't puked since yesterday, but definitely don't have an appetite. I even missed out on my mom's awesome ass potato soup.

Bummer of Christmas food-wise.

What's an "ass potato"?

No offense, but theres not quite enough natural seasoning on them... raisins, chicken stock and expensive ham dont seem like enough, green beans need a lot of work to be tasty IMO.

Green beans are basically the vehicle that carries other, far better flavors IMO... but you're idea is welcome.

That recipe gets raves. Even people who won't eat Brussels sprouts any other way have enjoyed them prepared like that. You're welcome to season additionally, or ignore the dish entirely, naturally.

**** Brussel sprouts.

Nasty ****ers.

Lick my ball sack after a wet shit! I love me some Brussel Sprouts, and come collard greens!

You should get that checked out.

Welp, I hate Okra (total suckage in that food!), so I know I'm 1000000% normal.

It's awesome ass potato. Mother****er.

I don't know. I think it's like magic beans that mom makes soup out of and it turns out good.

Slow cooker chicken and dumplings

WHY THIS RECIPE WORKS:
Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems—chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat has more flavor and can stand up to long cooking without drying out, we start with… read more

SERVES 6 TO 8

We cut boneless, skinless chicken thighs into chunks before we begin cooking, avoiding the need to shred them at the end.

INGREDIENTS

STEW
3 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped
2 celery ribs, sliced 1/4 inch thick
2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
4 garlic cloves, minced
1 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth
1 cup frozen peas

DUMPLINGS
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled

INSTRUCTIONS

1. FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.

2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.

3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.

4. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.