909 Posted June 8, 2011 Report Share Posted June 8, 2011 Also, I made the mistake of touching my nose after handling the chile peppers. OUCH. FUCK ME, REALLY. OUCH. i see the folks on food network wearing gloves and sometime even masks when handling hot peppers. hope the effects are wearing off by now... Quote Link to comment Share on other sites More sharing options...
grawk Posted June 8, 2011 Report Share Posted June 8, 2011 it only took an hour to get better Quote Link to comment Share on other sites More sharing options...
Augsburger Posted June 8, 2011 Report Share Posted June 8, 2011 Next time try rubbing yogurt on the burn sometimes that helps. Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 11, 2011 Report Share Posted June 11, 2011 1.6" thick filet mignon, so if my math is right, it should be done in about 1.5 hours (been cooking for a bit already). Quote Link to comment Share on other sites More sharing options...
agile_one Posted June 11, 2011 Report Share Posted June 11, 2011 Colin ... it looks fucking raw to me ... Mongo like. Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 11, 2011 Report Share Posted June 11, 2011 (edited) That is because that picture is only about 25 minutes into the cook cycle, Gene. The steak is still raw at that point; I was measuring the temperature of the water surrounding it. About 10 minutes to go, should get the cast iron heating. Edited June 11, 2011 by cetoole Quote Link to comment Share on other sites More sharing options...
grawk Posted June 13, 2011 Report Share Posted June 13, 2011 Thai ish Chicken: sauce: blend garlic, onions, bell peppers, olive oil, and lime juice, then simmer marinade chicken in 1/2 cup soy sauce, 1/4 cup fish sauce, and sugar Grill chicken, serve with the sauce. Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 13, 2011 Report Share Posted June 13, 2011 Cooked it for an hour at ~130 degrees. Then seared it for ~1 minute per side on cast iron that was smoking so much more smoke detector went off. Your heat gun has a 130 degree setting? Does your arm get tired holding the heat gun for an hour and a half? Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 13, 2011 Report Share Posted June 13, 2011 No, he puts it in a 'helping hand' type thingy. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted June 13, 2011 Report Share Posted June 13, 2011 Your heat gun has a 130 degree setting? Does your arm get tired holding the heat gun for an hour and a half? Lots of practice.... Quote Link to comment Share on other sites More sharing options...
Grahame Posted June 13, 2011 Report Share Posted June 13, 2011 No, he puts it in a 'helping hand' type thingy. Oh, this one Or was it the other (Hizamakura) pillow? Quote Link to comment Share on other sites More sharing options...
GPH Posted June 22, 2011 Report Share Posted June 22, 2011 (edited) Looks like a nice recipe site the one with your mac and cheese recipe, I just bookmarked it. And the bread looks yummy! Edited June 22, 2011 by GPH Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 22, 2011 Report Share Posted June 22, 2011 I'm sure that bread is awesome, but I think it would be epic if you put an eyeball in that sphincter because it would look like a cyclops monkey! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 22, 2011 Report Share Posted June 22, 2011 I'm sure that bread is awesome, but I think it would be epic if you put an eyeball in that sphincter because it would look like a cyclops monkey! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 22, 2011 Report Share Posted June 22, 2011 A hard boiled egg and a Sharpee are all that you need for culinary hilarity! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 22, 2011 Report Share Posted June 22, 2011 heh, but then i'd have to get a pot dirty boiling the egg! You're not doing it right if the pot gets dirty. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted June 22, 2011 Report Share Posted June 22, 2011 heh. well, i have a secret for hard boiled eggs: crack the shells slightly a couple minutes before you take them out. it makes removing the shells really easy, but it means you get some egg protein in the water, which dirties the pot. i definitely recommend it, though. the shells come right off. it's even better than using old eggs. We will try that. Debbie says Thank You!! Quote Link to comment Share on other sites More sharing options...
GPH Posted June 23, 2011 Report Share Posted June 23, 2011 yeah, that site is great! I just tried one of their recipes, mediterranean eggplant and barley salad. Turned out very good! I replaced the barley with bulgur because I had some on hand, but otherwise I followed the recipe. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted June 23, 2011 Author Report Share Posted June 23, 2011 heh. well, i have a secret for hard boiled eggs: crack the shells slightly a couple minutes before you take them out. it makes removing the shells really easy, but it means you get some egg protein in the water, which dirties the pot. i definitely recommend it, though. the shells come right off. it's even better than using old eggs. I just boil them and them stick them in a bowl of freezing water right out of the pot. Quote Link to comment Share on other sites More sharing options...
grawk Posted June 27, 2011 Report Share Posted June 27, 2011 spatchcock chicken Quote Link to comment Share on other sites More sharing options...
grawk Posted July 1, 2011 Report Share Posted July 1, 2011 London Broil Quote Link to comment Share on other sites More sharing options...
grawk Posted July 3, 2011 Report Share Posted July 3, 2011 crying tiger sauce Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted July 6, 2011 Author Report Share Posted July 6, 2011 oh yeah Quote Link to comment Share on other sites More sharing options...
tyrion Posted July 10, 2011 Report Share Posted July 10, 2011 6 hours into a smoked brisket: Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 10, 2011 Report Share Posted July 10, 2011 Last night I broke in my new crockpot -- used it for the first time. Garlic-marsala-chicken-EVOO. Came out a little chewy, but I think that's either operator error, or the fact that I used ancient chicken. Smelled and tasted great, though. Quote Link to comment Share on other sites More sharing options...
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