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how many of you guys cook??? - Page 140

post #2086 of 3697

Crispy Skin Club!

Have you had your crispy skin today?

post #2087 of 3697


post #2088 of 3697
Originally Posted by Eee Pee View Post

Crispy skin wing ding!
crispy deliciousness (Click to show)

Buffalo on the left, and Sweet Baby Ray's hickory and brown sugar bbq on the right.

Oh man, that looks good!

{trundles off to see if there's any bird bits in the freezer}
post #2089 of 3697

Hey, look! Sprinkle this on popcorn or chicken wings--crrrrrrrrrrrrrispy chicken wings.


Blue Heaven

Oregon’s Rogue Creamery is now available in a new, more accessible form: powdered. The blue cheese dust resembles the stuff you’d find coating Cheetos. Suggestion: dust the powder over hot fried chicken wings and set out some cold beers, or toss it with popcorn. The powder also works wonders on a basic baked potato.

post #2090 of 3697
Breaking Bad and Blue Sky jumped out after Blue Heaven...
post #2091 of 3697

lol pure Gold!


I used to cook food 17 years,not any more..8)

happy days!!


post #2092 of 3697
Originally Posted by *645-k701 View Post

I used to cook food 17 years,not any more

Hey,where ya been ?
Into the 5th year of lurking,nice-your profile still says chef...
Hook me up in an ice castle with a Nordic Sweetie,yar!
What's cookin' ?

St.Patrick's Day tribute meal:
Braised Short Ribs with Guinness
(served on a bed of broad whole wheat noodles) Warning: Spoiler! (Click to show)

3 1/2 pounds boneless short ribs, trimmed of excess fat
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
1 cup Guinness Draught
1 cup beef broth
1/3 cup pitted prunes
4 large carrots, peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water


1.Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking.
Add half of beef and cook, without moving, until well browned, 4 to 6 minutes.
Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke.
Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.)
Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high and add Guinness.
Add broth, prunes, carrots, thyme, and bay leaf.
Add beef and any accumulated juices to pot; cover and bring to simmer.
Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.

3. Using tongs, transfer meat and carrots to serving platter and tent with foil.
Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids.
Allow liquid to settle about 5 minutes and strain off fat.
Return cooking liquid to Dutch oven add a tablespoon of butter and cook over medium heat until reduced to 1 cup, 5 to 10 minutes.
Remove from heat; season with salt and pepper.
Pour sauce over meat and serve.
(I boned out some beef chuck short ribs and layered the bones underneath the meat on top)

Even the shy girl loved the food.

Edited by 5aces - 3/16/13 at 9:06pm
post #2093 of 3697

OMG. I'm moving in.

Those carrots look like they are bowing to Irish nobility!

That's a great Dutch oven. Whose is it? The lid has got bumps on it. Bumps for basting?

Thanks for this recipe. I'm making it tomorrow evening.

post #2094 of 3697

That looks absolutely wonderful!

post #2095 of 3697
Thanks,Eee Pee,it was all done while listening to mostly Eric Clapton,woop!

Clayton,the 8qt cast iron Dutch Oven is a Kirkland brand sold at Costco,a seasonal item.
Yes,dimples on the lid for self basting.

If you do get boneless beef short ribs from your butcher,you can thicken the sauce with 1/4 cup cold water & 1/2 teaspoon unflavored powdered gelatin.
When you have reduced the sauce,remove from heat,stir in the gelatin mixture and add salt & pepper.
Otherwise,layer the bones underneath the meat and keep the liquid below the meat pieces,for proper braising.
The marrow and cartilage from the bones will thicken the sauce.
Roast fresh onion and carrot pieces in the saucepan (butter & oil) for 10 minutes,then add the sauce on top and reduce,for an extra hit of flavor,serve veg with your meal.
Edited by 5aces - 3/16/13 at 9:11pm
post #2096 of 3697

Cooking with Guiness gives meat a silky richness that I love. Tell me please, what kind of wine (or beer) did you serve with this succulent dish?

post #2097 of 3697
Guinness Draught is only 4.2% alc./vol.
I drank a full can + a half from the recipe.
As you can see,I put a dirty dent into the 26er of Four Roses Bourbon,mixed 50/50 with San Benedetto Carbonated Spring Water.

Been working on this meal since 1:00pm and it's almost midnight,yea gettin' my groove on tonight but isn't that what Saturday nights are for ?
My stereo system keeps me in the game for the long cooks...

Edited by 5aces - 3/16/13 at 8:51pm
post #2098 of 3697


post #2099 of 3697
Originally Posted by Jamnperry View Post


Yep,I want one of her too:
post #2100 of 3697

5aces--I am getting ready to make a 1/2 order of the Braised Short Ribs with Guinness recipe that you shared with us and I am prepared to drink the full order of Guinness. Well, after I add 1/2 cup to the beef ribs pot.

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