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tommc23

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I do a lot of cooking, I made a homemade lasagna from scratch last weekend

 

 

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I know from my youth that one should have an empty coffee can with which to collect and store bacon grease.   Most things taste great when cooked in bacon grease.

Maybe once a year I make gumbo with duck and mushrooms, and render the fat from the ducks to use to make the roux.  I always hope I get more duck fat than I need, so I can use it another time to cook my home-fries in.  Duck fat is even better than bacon fat.

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I cook from scratch a lot...even have my own blog (which I haven't updated in a while). I do Chinese, Japanese, Italian, Greek, some American like sausage gravy, and quite a few Australian foods that you can't get here, like Australian beef sausages, meat pies, sausage rolls, pavlova. I also make a quick and dirty Apple Pie Shine.

 

I'm smoking a butt on Saturday for pulled pork on my home built UDS.

 

All that and brewing beer and vinting wine as well.

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God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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  • 11 months later...

I just found some moose hamburger in my freezer, I thought I ate it all. So with me finding that and it being 3 pounds and I cook for myself I'm looking for some ideas on what to cook. Going to make some into tacos and with it being so lean I'm trying to avoid hamburgers themselves. Any ideas is much appreciated.

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My best friends mother used to edit cookbooks. He was also my first college roommate, so I have been cooking for many years. And am pretty good.

 

My first cooking experience was when I was 10 and spending the summer with my grandparents on their farm. My grandmother had a gall bladder problem and we took her to the hospital. When we got home my grandfather sat me at the table and set a frying pan and a mirror in front of me and said "You can either learn how to cook, or watch yourself starve to death."

 

He then told me I was going to cook fried chicken, mashed potatoes and cream gravy. I could come ask him if I needed any help. He was kind enough to point out the chicken I was to catch and cook that night. The pieces only vaguely resembled what most people think of as chicken legs, thighs etc. It was nearly burnt on the outside and bloody on the inside, and the mashed potatoes had to be poured over the gravy because of their viscosity. The next night I cooked pork chops but, mercifully, I did not have to catch a hog first.

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You should get a subscription to Food & Wine magazine. My mother got me 2 years for like $12 as a Christmas present one year. Its an excellent way to try out new recipes and they offer wine pairings to go with the meal. My wife and I would rip out any recipes that looked interesting and throw them in a notebook. We would make the recipe and pair it with a bottle of wine and if we liked it we would keep it and make notes on it and if we didn't we would toss it. We haven't received the magazine in over 4 years, yet we still have a stack of new stuff to try.

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Another fairly good recipe source that I have found is Yummly.com

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the King🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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My cooking origin story isn't quite as good as Rick's, but I did spend a summer cooking on a guest ranch in Wyoming (A-Bar-A) under a French-trained chef. That's where I learned to cook. Some of the most useful skills I've learned.

 

My goto is the Serious Eats blog, especially Kenji Alt's Food Lab. I like to know how food works.

 

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Which genre

 

Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas.

 

My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon.

 

There's no sadness that can't be cured by breakfast food.

 

-Ron Swanson

 

 

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Which genre

 

Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas.

 

My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon.

 

There's no sadness that can't be cured by breakfast food.

 

-Ron Swanson

 

 

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I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before.

 

I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc...

 

When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket.

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I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before.

 

I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc...

 

When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket.

Food is the one language we all collectively speak. It's a means to bring each other together and forget our differences. Eating is great but cooking for my friends brings me pure joy.

 

I am making this for breakfast this weekend. Cheers and good eating to you!

 

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  • 8 months later...

So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap.

 

So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce?

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1 minute ago, tommc23 said:

So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap.

 

So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce?

spooky- we are having sausages in a gravy of wine, peppers, onions and a few herbs tonight (in 20 mins actually). I've added long grain rice as well to soak up the juice and add more filling. There will be tomato sauce added to each persons taste as well.

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11 minutes ago, perseveringgolfer said:

spooky- we are having sausages in a gravy of wine, peppers, onions and a few herbs tonight (in 20 mins actually). I've added long grain rice as well to soak up the juice and add more filling. There will be tomato sauce added to each persons taste as well.

I did tomato based the guys at the firehouse never heard of red wine based so I'll have to introduce them to it.

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I did tomato based the guys at the firehouse never heard of red wine based so I'll have to introduce them to it.


My boss’ mother is 2nd generation off the boat. He makes it the same way you do. We liked it so much it became our Sunday meal.
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14 hours ago, bens197 said:

 


My boss’ mother is 2nd generation off the boat. He makes it the same way you do. We liked it so much it became our Sunday meal.

 

I'm not Italian at all I've just had some friends who are cook it in red wine. I had no red wine so had to go tomato but the guys at the firehouse liked it.

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I'm not Italian at all I've just had some friends who are cook it in red wine. I had no red wine so had to go tomato but the guys at the firehouse liked it.


Me neither but I can eat like one . I’ve had both with wine and with tomatoes. So long as they’re San Marzano’s it’s always been good.
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  • 1 year later...
I'm resurrecting this thread so we can have one thread with multiple recipes instead of multiple threads.
I did pan seared scallops tonight for dinner.

I love them after a good butter sear and finished with some grated orange and lemon peel.

Short ribs were on sale at Wegman’s. I braised them and served with brown rice and a quick julienned cucumber and carrot pickle.
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I'm cooking 1 in thick pork chops and bacon dressing potato salad for the guys I work with in 2 days.

Bacon. Dressing. Potato. Salad.
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Currently testing the 2023 Titleist T100 Irons 4-P, follow along!

https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/

 

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