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Sam.I'm.Not
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Post by Sam.I'm.Not » 12-31-2013 09:16 AM

I make my stakes almost exactly as Fan described only change I go half and half olive oil and unsalted butter for a little added flavor.
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Post by Fan » 12-31-2013 12:09 PM

Sam.I'm.Not wrote: How far past the first crack did you take that? It looks very light. What kind of beans are they?

Not Sam


It is a bunch of different roasts, one of them is very blonde. This is a blend I made for Xmas only, but it is composed mostly of a blend I sell, which is Costa Rican and Brazil. There is also some Jamaican, Haitian and Sumatran in this one. Nothing is roasted past first crack. Note that where it looks really light this is a reflection from the bowl.
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Post by Fan » 12-31-2013 12:12 PM

SquidInk wrote: Insane.

Is the wonton made from a kind of dough?


the wonton wrapper: http://chinesefood.about.com/od/dimsumw ... rapper.htm - they are hard to make since they have to be rolled out so thin and they disintegrate with too much handling. The filling is shrimp, carrot, cabbage, sprouts, spices, cilantro. They were constructed then steamed then sauced.
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Diogenes
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Post by Diogenes » 12-31-2013 03:21 PM

I should have taken a picture of the Christmas Prime Rib from Costco.

Last year the Costco in Northern California ran out of Prime so I purchased Choice and it was good but this time we were home and I purchased the Prime and I have to tell you that was the best piece of beef we have ever eaten.

I purchased a pricey instant read thermometer and was able to get instant readings from end to middle to end so I could judge how the roast would be for folks who don't care for rare as much as I do.
Last edited by Diogenes on 12-31-2013 03:28 PM, edited 1 time in total.
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Sam.I'm.Not
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Post by Sam.I'm.Not » 12-31-2013 06:25 PM

Fan wrote: It is a bunch of different roasts, one of them is very blonde. This is a blend I made for Xmas only, but it is composed mostly of a blend I sell, which is Costa Rican and Brazil. There is also some Jamaican, Haitian and Sumatran in this one. Nothing is roasted past first crack. Note that where it looks really light this is a reflection from the bowl.


That sounds really yummy. I just got some Ethiopian delivered today. Will be roasting again this weekend can't wait. Will roast it so the second crack happens just as cooling starts.
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Post by Raggedyann » 12-31-2013 08:07 PM

I had Sushi for my New Years treat. Veggie Tempura and Teriaki Chicken. T'was scrumpdililious. :)
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Post by Riddick » 01-10-2014 03:27 PM

Why Your Pasta Water Boils Over

We've all done it: you put the pasta on to boil, turn your back for a few minutes to wipe off the counter or check the mail, and suddenly you hear that forebodeing hissing sound of water boiling over... You really have only yourself to blame. ;-)

So, why does it happen? And how can you stop it from happening? LINK

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Post by Riddick » 01-16-2014 04:39 AM

Introducing The Turducken Burger & Supreme Pizza Poutine Fries!

In celebration of Irvine Restaurant Week, Southern California chain Slater’s 50/50 is testing two new over-the-top items for their menu: created by Slater’s innovative chef Brad Lyons, the additions are available only for the event week of January 10-16.

LINK

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Post by SquidInk » 02-18-2014 04:19 PM

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Post by Fan » 02-18-2014 04:48 PM

cool.. may try this some day. I am big into making yogurt these days, greek style by draining it afterwards. Yogurt really is an amazing food.
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Post by SquidInk » 02-18-2014 05:11 PM

Fan wrote: cool.. may try this some day.
it's an acquired taste for some, it's extremely tangy and has (not surprisingly) a fermented quality. Have made it.
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Post by SquidInk » 03-26-2014 10:36 PM



Last edited by SquidInk on 03-26-2014 10:39 PM, edited 1 time in total.
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Post by Fan » 04-30-2014 11:53 PM

Coquilles St. Jacques. Everything including sauce made from scratch. Exceedingly yummy treat. If you have never had them look up a recipe and do it, it is easy.

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Post by Fan » 04-30-2014 11:55 PM

dumplings I made for Hunan Dumplings, a recipe I found out was Montrealais (from Montreal). or this I ground my own pork loin, then marinated that overnight then filled and sealed the wontons. They are served with a spicy peanut sauce. Huge hit, although with the other things it was served with (from-scratch Hot and Sour Soup and General Tao's Chicken) it was just a good course :)


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Post by Fan » 04-30-2014 11:59 PM

Sous-vide bavette (flank) steak with mash and bacon.

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