909 Posted June 8, 2011 Report 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
Augsburger Posted June 8, 2011 Report Posted June 8, 2011 Next time try rubbing yogurt on the burn sometimes that helps. Quote
cetoole Posted June 11, 2011 Report 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
agile_one Posted June 11, 2011 Report Posted June 11, 2011 Colin ... it looks fucking raw to me ... Mongo like. Quote
cetoole Posted June 11, 2011 Report 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
grawk Posted June 13, 2011 Report 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
Voltron Posted June 13, 2011 Report 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
Dusty Chalk Posted June 13, 2011 Report Posted June 13, 2011 No, he puts it in a 'helping hand' type thingy. Quote
mikeymad Posted June 13, 2011 Report 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
Grahame Posted June 13, 2011 Report 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
GPH Posted June 22, 2011 Report 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
Voltron Posted June 22, 2011 Report 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
Voltron Posted June 22, 2011 Report 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
Voltron Posted June 22, 2011 Report Posted June 22, 2011 A hard boiled egg and a Sharpee are all that you need for culinary hilarity! Quote
Voltron Posted June 22, 2011 Report 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
Absorbine_Sr Posted June 22, 2011 Report 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
GPH Posted June 23, 2011 Report 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
luvdunhill Posted June 23, 2011 Author Report 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
Dusty Chalk Posted July 10, 2011 Report 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
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