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#51 -Richard

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Posted 14 September 2014 - 10:16 AM

Well let me know if you want any recipes... I have about 600 recipes Ive made through out the years

Thanks man, will do.   I'll just post stuff on here when i find anything i have written down :)


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#52 -Richard

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Posted 14 September 2014 - 10:17 AM

GOAT thread confirmed, PINNED


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#53 freddievanhalen3

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Posted 14 September 2014 - 10:18 AM

Thanks man, will do.   I'll just post stuff on here when i find anything i have written down :)

awesome.. Ima use that


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#54 freddievanhalen3

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Posted 14 September 2014 - 10:19 AM

10339585_699377133438598_417842339043595My boss is a vegetarian so I made her Polenta with sauted greens and a poached egg


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#55 freddievanhalen3

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Posted 14 September 2014 - 10:35 AM

223898_428700637172917_1119448828_n.jpg?Bratwurst with sauerkraut


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#56 freddievanhalen3

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Posted 14 September 2014 - 10:41 AM

1186159_574577239251922_35184272_n.jpg?osteamed clams in white wine and garlic reduction 


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#57 KINGnoob

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Posted 14 September 2014 - 10:44 AM

 

this is my recipe that actually got published in the local paper

 
  1. Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.
  2. 2
    Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside.
  3. 3
    Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses.
  4. 4
    Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.
  5. 5
    Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.
  6.  
 

 

 

I will try it and let you know. 


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#58 freddievanhalen3

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Posted 14 September 2014 - 10:45 AM

I will try it and let you know. 

cool let me know if you like it.. I have a few other recipes for it too but i have to find it.. so just start with that one 


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#59 classicboxer

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Posted 14 September 2014 - 10:47 AM

This is one of the gayest threads I've seen in awhile. Get your wife to do it!


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#60 freddievanhalen3

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Posted 14 September 2014 - 10:58 AM

This is one of the gayest threads I've seen in awhile. Get your wife to do it!

well some of us have to do it ourselves because randos from the bar arent going to randomly cook me food 


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#61 -Richard

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Posted 14 September 2014 - 10:59 AM

well some of us have to do it ourselves because randos from the bar arent going to randomly cook me food 

plus, we arent old dinosaurs like CB and understand you can get more kitty if you are good in the kitchen ;)


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#62 freddievanhalen3

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Posted 14 September 2014 - 11:00 AM

plus, we arent old dinosaurs like CB and understand you can get more kitty if you are good in the kitchen ;)

Blee Dat


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#63 Rustled_Jimmy

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Posted 14 September 2014 - 11:07 AM

539147_427280387314942_1668389534_n.jpg?crab stack I also did at work

 

at what point do you enjoy food so much that you have to splooge all over it like that


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#64 freddievanhalen3

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Posted 14 September 2014 - 11:08 AM

at what point do you enjoy food so much that you have to splooge all over it like that

lol its a citrus vinaigrette 


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#65 -Richard

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Posted 14 September 2014 - 11:08 AM

lol its a citrus vinaigrette 

thats what they are calling it now


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#66 Rustled_Jimmy

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Posted 14 September 2014 - 11:09 AM

lol its a citrus vinaigrette 

 

finna ask if i can citrus vinaigrette all over my wifes face tonight


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#67 freddievanhalen3

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Posted 14 September 2014 - 11:09 AM

thats what they are calling it now

most of the time 


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#68 freddievanhalen3

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Posted 14 September 2014 - 11:10 AM

finna ask if i can citrus vinaigrette all over my wifes face tonight

FTW


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#69 sobercuban

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Posted 14 September 2014 - 11:11 AM

This is one of the gayest threads I've seen in awhile. Get your wife to do it!

 

breakthrough moment.


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#70 OfWolfandMan

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Posted 14 September 2014 - 11:12 AM

maybe I'm preaching to the choir, but in my experience, recipes are more of a guide than something to be followed strictly as it cant tell you the idiosyncrasies of making a dish

 

my wife, who is most def the cook in our house never makes the same "recipe" twice


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#71 freddievanhalen3

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Posted 14 September 2014 - 11:13 AM

funny-food-art-10.jpg lol


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#72 freddievanhalen3

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Posted 14 September 2014 - 11:14 AM

maybe I'm preaching to the choir, but in my experience, recipes are more of a guide than something to be followed strictly as it cant tell you the idiosyncrasies of making a dish

 

my wife, who is most def the cook in our house never makes the same "recipe" twice

Same here even at work


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#73 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 11:16 AM

This is one of the gayest threads I've seen in awhile. Get your wife to do it!

I get your wife to do it all the time. She's a big fan of my sausage.


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#74 -Richard

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Posted 14 September 2014 - 11:18 AM

funny-food-art-10.jpg lol

i need to do this!!!!!!!!!


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#75 -Richard

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Posted 14 September 2014 - 11:19 AM

maybe I'm preaching to the choir, but in my experience, recipes are more of a guide than something to be followed strictly as it cant tell you the idiosyncrasies of making a dish

 

my wife, who is most def the cook in our house never makes the same "recipe" twice

the only way to cook is to do what you want.  thats after you learnt a few recipes and understand how flavours combine, the rest is just go with it


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#76 freddievanhalen3

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Posted 14 September 2014 - 11:22 AM

i need to do this!!!!!!!!!

Ya at work when we are slow we get creative 


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#77 OfWolfandMan

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Posted 14 September 2014 - 11:22 AM

the only way to cook is to do what you want.  thats after you learnt a few recipes and understand how flavours combine, the rest is just go with it

 

 

Ive learned the most from watching foodnetwork

 

 

The throwdown series are especially good because they generally do the kind of stuff I like best


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#78 freddievanhalen3

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Posted 14 September 2014 - 11:23 AM

This is one of the gayest threads I've seen in awhile. Get your wife to do it!

you might as well make her do everything... Id refuse to wipe and make your wife do it 


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#79 -Richard

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Posted 14 September 2014 - 11:23 AM

Ive learned the most from watching foodnetwork

 

 

The throwdown series are especially good because they generally do the kind of stuff I like best

just recently started watching the food network, got some good shows on.  havent seen Throwdown, not sure we get that over here


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#80 freddievanhalen3

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Posted 14 September 2014 - 11:24 AM

Ive learned the most from watching foodnetwork

 

 

The throwdown series are especially good because they generally do the kind of stuff I like best

ahh man.. check out Stephen Yan on youtube


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#81 freddievanhalen3

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Posted 14 September 2014 - 11:24 AM


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#82 OfWolfandMan

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Posted 14 September 2014 - 11:33 AM

just recently started watching the food network, got some good shows on.  havent seen Throwdown, not sure we get that over here

 

 

your welcome :)

 

 

http://www.youtube.c...kCQxniUBhTzjU0w


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#83 freddievanhalen3

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Posted 14 September 2014 - 11:38 AM


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#84 -Richard

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Posted 14 September 2014 - 11:41 AM

10679962_1478399229105003_46066165872035

 

this loaf turned out ok, ish lol

 

the yeast i am using at the moment isnt activating properly.   need to have words with the bakery


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#85 freddievanhalen3

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Posted 14 September 2014 - 11:43 AM

10679962_1478399229105003_46066165872035

 

this loaf turned out ok, ish lol

 

the yeast i am using at the moment isnt activating properly.   need to have words with the bakery

that looks amazing! how are you storing you yeast??


Edited by freddievanhalen3, 14 September 2014 - 11:43 AM.

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#86 Bubba_Sparks

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Posted 14 September 2014 - 11:46 AM

Lovely thread.

 

Current favourite I'm trying to perfect is a mushroom and lentil burger.  Have served it to people and spent a very enjoyable 10 minutes getting them to guess what "meat" it's made from.

 

Agree with wolf; the finest fillet steak at a ** Michelin restaurant will not taste as nice to me as a properly seasoned flat iron steak cooked on an open fire by my own fair hands.


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#87 -Richard

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Posted 14 September 2014 - 11:48 AM

that looks amazing! how are you storing you yeast??

Thanks, gonna slice some in a sec.   stored in the fridge as directed buy my baker ;)

 

its a new yeast, so trial and error


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#88 Sir_Wesley_of_Wells

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Posted 14 September 2014 - 11:51 AM

I grew up watching "Yan Can Cook" and Justin Wilson on PBS. My grandparents never missed them. Their house was directly behind ours, and I remember sitting on the floor in front of my grandfather's recliner watching those shows on Sunday morning.


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#89 freddievanhalen3

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Posted 14 September 2014 - 11:51 AM

Thanks, gonna slice some in a sec.   stored in the fridge as directed buy my baker ;)

 

its a new yeast, so trial and error

not sure what kind it is but try putting a little bit in the freezer.. that usually works for me  


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#90 freddievanhalen3

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Posted 14 September 2014 - 11:59 AM

I grew up watching "Yan Can Cook" and Justin Wilson on PBS. My grandparents never missed them. Their house was directly behind ours, and I remember sitting on the floor in front of my grandfather's recliner watching those shows on Sunday morning.

thats awesome.. I wish I started cooking earlier in life.. i didnt start till I was 19


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#91 -Richard

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Posted 14 September 2014 - 12:00 PM

not sure what kind it is but try putting a little bit in the freezer.. that usually works for me  

never had an issue until that last loaf that was a brick lol

 

maybe it was the 2 am and sober thing :D


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#92 -Richard

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Posted 14 September 2014 - 12:00 PM

I can confirm, that bread was niiiiiiiiice  :P


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#93 freddievanhalen3

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Posted 14 September 2014 - 12:04 PM

never had an issue until that last loaf that was a brick lol

 

maybe it was the 2 am and sober thing :D

Yea that can cause some issues.. how long have you been cooking for?


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#94 -Richard

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Posted 14 September 2014 - 12:05 PM

Yea that can cause some issues.. how long have you been cooking for?

since i was a kid, always in the kitchen with mum


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#95 freddievanhalen3

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Posted 14 September 2014 - 12:07 PM

since i was a kid, always in the kitchen with mum

again.. I wish my madre was a better cook and taught me things.. 2  culinary schools and 50,000 gs later here I am


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#96 -Richard

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Posted 14 September 2014 - 12:08 PM

again.. I wish my madre was a better cook and taught me things.. 2  culinary schools and 50,000 gs later here I am

I was very lucky, she never made me or anything just always loved the way you can take some simple things and creat something amazing.   My house was a popular house with my friends growing up :P


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#97 freddievanhalen3

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Posted 14 September 2014 - 12:10 PM

I was very lucky, she never made me or anything just always loved the way you can take some simple things and creat something amazing.   My house was a popular house with my friends growing up :P

Lucky.. I can think of two things my mom made that I really liked.. bless her she tried but she didnt leave me with any cooking knowledge 


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#98 -Richard

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Posted 14 September 2014 - 12:10 PM

saying that, although you had to train and pay i would bet you are a more versatile and consistent cook than i could ever be, so respect for the hard work brother.   and i know how had that work is


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#99 freddievanhalen3

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Posted 14 September 2014 - 12:12 PM

saying that, although you had to train and pay i would bet you are a more versatile and consistent cook than i could ever be, so respect for the hard work brother.   and i know how had that work is

Ya im kinda kicking myself now though.. it really is the love in my life but man I dont get paid well at all... But in the end it does make me happy


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#100 -Richard

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  • 7,197 posts
  • LocationYour mom

Posted 14 September 2014 - 12:14 PM

Ya im kinda kicking myself now though.. it really is the love in my life but man I dont get paid well at all... But in the end it does make me happy

well, if you and your sister can find somewhere to set up think of the extra job satisfaction you could get.   something to aim for

 

how many people can truthfully say they do the job they love?


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