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  1. #161
    Atheist Douchebag.
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    I have some awesome fall cooking coming up this week. I will take tons of pictures.

    Possible dishes:
    Pork chops with apple butter glaze and baked apples.
    Pumpkin and spicy sausage stuffed ravoli (This will be a stretch for me, I suck at pastas) with roasted brussel sprouts.
    Butternut squash roasted with an apple butter and mustard glaze. Kale on the side
    A salsa (kinda) with onions, sweet onions, sweet peppers, diced Macintosh apples and tossed with a little bit of salt, pepper and apple vinegar. Served with thin toast points or whatever.
    Probably some crockpot madness now that the weather is getting colder. I have some sweet and hot sausage just begged to get stewed in a red sauce for sausage and peppers. Also chicken chili for bringing to a football game on Sunday.

    I should probably go find the slow cooking thread again.

  2. #162
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    BUMPING THIS BECAUSE FUCK YOU BACON

    Currently in slowcooker:
    dozen small onions - quartered
    1 lb of farm-raised bacon tips (chunk end and slice end)
    4 massive chicken tits with Zet's secret spice delight, seared on a fucking HOT pan (Burned my finger )
    8 very not chopped at all peeled garlic
    1 very much chopped piece of garlic
    bacon drippings
    deglazed with some fancy wine some bitch left in my fridge because YES RIGHTTTTT
    Cooking this shit for 3.5 hours on HIGH

    Picture to be attached.

  3. #163
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    Quote Originally Posted by Zetanio View Post
    BUMPING THIS BECAUSE FUCK YOU BACON

    Currently in slowcooker:
    dozen small onions - quartered
    1 lb of farm-raised bacon tips (chunk end and slice end)
    4 massive chicken tits with Zet's secret spice delight, seared on a fucking HOT pan (Burned my finger )
    8 very not chopped at all peeled garlic
    1 very much chopped piece of garlic
    bacon drippings
    deglazed with some fancy wine some bitch left in my fridge because YES RIGHTTTTT
    Cooking this shit for 3.5 hours on HIGH

    Picture to be attached.
    if this tastes like a heart attack i want some!

  4. #164
    Atheist Douchebag.
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    PICTURES!







  5. #165
    Atheist Douchebag.
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    Oh yeah, breaking tables. Shit smells delicious.

  6. #166
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    are you adding any gravy to it so it soaks up the juices more?

  7. #167
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    Nah, I'm not worried about it. I stack 2 breasts on the bottom for the first half of cooking then rotate them with the other two. It's so bacon-y.

  8. #168
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    One of our food supplier at work gave us a sample of beef cut today. Apparently this cut is called Flapper Steak? wtf I've never hear that type of cut before. Steak for staff meal wohoo!

    Basting with butter mmmmmmm
    http://farm9.staticflickr.com/8337/8...8290a6f361.jpg

  9. #169
    2600klub
    ǝƃuɐɥɔ ǝlʇıʇ ɥʇ01 ǝɥʇ ǝʞıl sı sıɥʇ ƃɯo ʎuunɟ ƃuıɥʇǝɯos ɥɐlq ɥɐlq ɥɐlq ǝɥ ǝǝǝǝǝǝǝlopuɐʌ puǝıɹɟ ʇsǝq s,poƃ ǝsɹoɥ ǝɥʇ sı ǝɥ ǝǝǝǝǝǝlopuɐʌ

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    I made my infamous Meunster Mac to be consumed for Thanksgiving dinner tomorrow. Best macncheese everrrrr

    Also made homemade cranberry sauce, a cherry cheesecake, and a cookies n cream cheesecake with a ganache topping.

    Spoiler: show
    a whatup, ganache?

  10. #170
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    I've been roasting onions like three times a week. Shit is so money. I roast them on top of bacon. It's ridiculous.

    I'm not cooking for Thanksgiving, the wimmins have taken it over. I may make some turkey stew tomorrow with the leftovers.

  11. #171
    Sic itur ad astra
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    Quote Originally Posted by SamanosukeShiva View Post
    One of our food supplier at work gave us a sample of beef cut today. Apparently this cut is called Flapper Steak? wtf I've never hear that type of cut before. Steak for staff meal wohoo!

    Basting with butter mmmmmmm
    http://farm9.staticflickr.com/8337/8...8290a6f361.jpg
    It's flap steak, often called bavette or arrachera. It's the thin abdominal muscle attached to the bottom sirloin butt. Very similar to flank and skirt steak, but more marbling. The problem is most butchers and supermarkets order pre-cut primal sections and bottom sirloin isn't a popular section. If you go to a farmers market or a butcher who processes whole carcasses you have a better chance of finding these, and they're also more common in mexican markets down here in Texas. They're great for fajitas, but since you get much more skirt steak per cow that's what is used more often.

  12. #172
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    So there's a ridiculous amount of stuffing leftover, anyone have any special recipes they use with leftover stuffing? I was planning on making stuffing filled empanadas which turned out fine last year. Also had a crazy idea of attempting some sort of chili recipe, replacing the meat with stuffing in a small batch to see how it turns out.

  13. #173
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    Toss an egg into the stuffing. Mix it and roll them into balls. Sprinkle shredded cheese onto balls. Get a greased baking sheet and bake at 350°F for about 8 minutes or until warmed.

  14. #174
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    Quote Originally Posted by vagus View Post
    Toss an egg into the stuffing. Mix it and roll them into balls. Sprinkle shredded cheese onto balls. Get a greased baking sheet and bake at 350°F for about 8 minutes or until warmed.
    that sounds awesome

    you could also make a stuffing croquette with it, it's similar to what he said. You could mix in leftover turkey meat in there or some kind of protein, pulse them a couple of times in food processor (only rough chop)+add egg and mix until it's bound together, make them into balls, eggwash, and roll them in bread crumb (or panko if you have them). Can be fried or baked

  15. #175
    Pens win! Pens Win!!! PENS WIN!!!!!
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    Spoiler: show
    It's a cake

  16. #176
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    Corn and turkey stew for dinner tonight? I think so. I'll post some pictures of the finished product this time.

  17. #177
    I trusted Zet and this is what happened
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    Bumping for Grape Koolaid Cake Donuts.

    Spoiler: show

  18. #178
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    Quote Originally Posted by Kaslo View Post
    Bumping for Grape Koolaid Cake Donuts.

    Spoiler: show
    Where's the bacon?

  19. #179
    I trusted Zet and this is what happened
    Eleven owes me $40 bucks

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    I ate it before I could put it in the recipe.

  20. #180
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    No Bacon




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