Lifestyle Whatcha cooking?

Discussion in 'The Off-topic Lounge' started by mysticmac, Nov 4, 2015.

  1. BROVID-19

    BROVID-19 hörnchenmeister

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    sorry for the many autocorrect mistakes, my phone does that...
    I would say cut the pieces about a tiny bit shorter than an Inch (or, 2cm long).
    The washing and the frying in oil magically makes the Okras not slimy somehow
     
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  2. Inside Job

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    I love Okra....Very healthy for ya

    My lady hates it
    I love her face when I talk about loving it
     
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  3. silentsinger

    silentsinger Ok Banger

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    Haha, you're fine. I understood. Cheers for the tip.

    I like it in Gumbo but I can never really get the consistency right.
     
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  4. BROVID-19

    BROVID-19 hörnchenmeister

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    what about it doesn't she like? the taste? or also the slime part?
    If so, a last thing you can do is take her to an Indian restaurant and order an Okra Curry (bhindi curry). That won't be slimy at all
     
  5. Inside Job

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    Probably the slime part...But even when not slimy she still has a phobia I think

    although she eats lots of wild stuff and is a very healthy eater

    Mental block IMO

    Will try the Okra Curry, probably have to eat most of it myself though haha
     
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  6. silentsinger

    silentsinger Ok Banger

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  7. Onetrickpony

    Onetrickpony Stay gold

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    Make sure it is completely dry on the outside (pat it down with paper towels, moisture promotes slime) and cook it quickly with high heat.
     
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  8. mysticmac

    mysticmac First 1025

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    Spaghetti & meatballs: Ground turkey, spinach and feta
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    Chili: Chorizo & bacon, kidney beans & black beans, peppers & onion, jalapeno, etc.
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    Meal prep fin.
     
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  9. mysticmac

    mysticmac First 1025

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    Omelette day! Ham, bacon, & spinach with extra ham
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  10. mysticmac

    mysticmac First 1025

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    Double decker smash burger with caramelized onion and ketchup, oozing with cheese. Not pictured, sweet potato fries.
    [​IMG]
     
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  11. Inside Job

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    [​IMG]
     
  12. B.D.

    B.D. Active Member

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    Beef shortrib French onion stew....


    [​IMG]
     
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  13. Inside Job

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    that is rocking man
    love a proper beef stew
     
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  14. B.D.

    B.D. Active Member

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    It takes 2 days to make it right.

    Season the meat with rough cracked black pepper and kosher salt. A pinch or 2 of garlic powder. Brown the meat with olive oil (not extra virgin) to like, just south of "burned" and then deglaze the pan with a good red wine, or brandy if you want to follow the recipe properly, but I've found merlot makes it better. Get all those brown bits off the bottom. Then add beef bone broth to the deglazed pan and bring it to a low boil. Add fresh thyme and a bay leaf. Stick it in a 350° oven for 2 to 3 hours.

    Let cool, skim fat, remove bay leaf, and refrigerate overnight.

    Next day, before serving, quarter a whole yellow onion. Melt about 3tbsp of very good quality French salted butter (I like President cultured butter). Let it melt in the pan and just about brown, but it should smell a little nutty. Then add onions. Let them sear and blister, getting brown around the edges. If you use merlot and need to "sweeten" it a bit, add some red onion too. When the onions are brown and blistered, remove and add some finely diced garlic. Hot butter should have that ready for the meat in about 20-30 seconds. Add meat, toss to cover, add broth, and warm over low heat to a slow boil.

    While you're doing that, cut a thick slab of a crusty French loaf, and toast until it's almost a crouton. Cover it with shredded gruyere cheese and then I brown and blister that cheese with a pastry torch. Put that on the bottom of the bowl. Add chunks of meat, pour stew over, and garnish with more fresh chopped thyme and parsley.

    Serve and enjoy.

    I only do it once or twice a year. But goddamn, it's worth it.
     
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  15. Inside Job

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    what love you put in, you get out
    sounds and looks amazing
     
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  16. B.D.

    B.D. Active Member

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    I do maybe, I don't know.... 2? dishes inside the house (not on the grill) that are "signature" dishes that I mastered. This is the "main" one, it took me a few years to get it perfect. So, yeah, it's pretty damn good, and thanks for the compliment.
     
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  17. Inside Job

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    Range or quantity doesn't define a cook
    Taste does

    Cooks that cook 5-6 days a week deserve respect though, no doubt
     
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  18. B.D.

    B.D. Active Member

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    Well, we think it's pretty dang tasty, so... Winner? =)
     
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  19. Inside Job

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    hell ya
    looks amazing
     
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  20. B.D.

    B.D. Active Member

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    Thank you.
     
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  21. mysticmac

    mysticmac First 1025

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    Breakfast: Bacon & eggs
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    Lunch: Bison & veggies
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    Dinner: Salmon & veggies
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  22. Inside Job

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    such a healthy eater

    and you keep the meat portions logical

    no meal prep this week? or is that tomorrow
     
  23. mysticmac

    mysticmac First 1025

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    I have tomorrow off for Presidents Day, so tomorrow it is.
     
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  24. Onetrickpony

    Onetrickpony Stay gold

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    Butter chicken, quinoa and chicken pea salad, Caesar salad with grilled chicken, naan bread.

    [​IMG]

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  25. Onetrickpony

    Onetrickpony Stay gold

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    Nachos.

    [​IMG]


    [​IMG]
     
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