I rub it down before I start the chimney of charcoal to get the coal bed jump started.
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
u smoke before any heat don't ya?
how long from salt and pepper till the meat hits heat?
I don't know smoke unless it is cannabis smoke
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Quick French Onion Soup to add to lunch on a rainy day.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
Looks really French. And good.Quick French Onion Soup to add to lunch on a rainy day.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
MotherfuckQuick French Onion Soup to add to lunch on a rainy day.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
They don't sell that shit here. It's my favorite soup. There's some french chain in America I used to got to. Forgot its name. Always wound up with the same waitress. Pretty sure she was stalking me. She mentioned she had saw me in my car the other day and waved but I diddnt see her.
"How you know what car I have?"
Minnie's or Millie's or some shit. The place actually shut down in Yuma, so I never got to tap that stalker ass
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2 Tablespoons beef bouillon granules , or bullion paste, or 6 beef bullion cubes, chopped
1/4 teaspoon onion powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
you can increase those amounts and actually store this in a container in your cabinet. There's your soup base. Ready to go anytime you are.
Now you want to make your soup. Take a pot and put in about four tablespoons of butter. Chop a mild onion and a thin slices. I prefer yellow over white for the sweetness but either is fine.
Sauté that onion around in that butter until it's caramelized and softening.
Pour in four cups of water. At the soup mix powder above. stir it all together and bring it to a simmer.
Take a thick piece of bread like french bread preferably. Today I just used I left over roll from when I made those lobster rolls. Cut the bread to size instead of piece of provolone or Swiss cheese on top. Put it in the oven under the broil. Take it out when the cheese starts to brown.
Put some Swiss cheese or provolone in the bottom of your bowl and microwave it if you're in a rush or just spoon your soup over it and wait a little while. Either way you want to end up with some melted cheese at the bottom of the bowl. Then soup on top of that. then set your fresh bread with melted cheese on top of that and serve immediately.
you can now make infinite amounts of French onion soup as good as most restaurants. Adjust a recipe over time to get better and better at.
looks damn goodQuick French Onion Soup to add to lunch on a rainy day.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
D
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Merci
Looks amazingQuick French Onion Soup to add to lunch on a rainy day.
So simple but the secret is to put your bread in the oven with a provolone slice on top and then broil it. Fill your bowl and set that right on top.
I need to get some ramekins that I can put in the oven. I think it would work out real nice too put a piece of bread on top and then cover the whole thing with provolone or Swiss and let it melt over the entire top of the ramekin to seal it. Then you could spoon through the cheese into the soup and the bread.
Merci is for the weak. Lol
You MoDs and your bullshit Jedi code. It's why I'll always win.
Fuck I'm gonna have to make some Mexican or texmex foodI don't mean to one-up you guys, but I'm making some tacos.
Man, that looks good. You got the right stuff.Learned this meal during the New Kids On The Block summer of 1989 in Puerto Rico.
Kinda like an empanada, but with Puerto Rican stuff in it.
Ahhh fuck I gotta wash every pot and pan in the house. That's why I've not been cooking. I'm a lazy cunt and it's all dirty
I was being lazy.
You're lucky I even warmed it up. Haha
The green shit is lettuce.What's that fucken green shit too?
@Hauler if you were a follower of the good Prince I'd have you snuffed.
Because I am fair I'm gonna show you how to do tacos. With chilli beef.
I'm telling ya. Chuck that fucker on a gas ring for ten seconds. flip it (watch your fingers)
Why is no fucker listening to my advice here? These are secrets of my tribe I'm Sharing
I smoke, then I smoke the meat at 225-250 until it's 110-115 IT, then it gets the charcoal grill.