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tommc23

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I was a big fan of Alton Brown's "Good Eats" when it first came out. I saw he released some new ones on Hulu and tried his french fry recipe with dinner tonight. A friend had ordered wings for us for me doing her a favor. I can't have wings without fries.

Worth. The. Effort.

https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330

I couldn't follow the recipe exactly: we didn't have peanut oil (used canola oil instead) and I don't have a candy thermometer to track and adjust the temperature properly, I just went by "feel" on how quickly they were cooking.

Damn good fries!

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2 hours ago, tony@CIC said:


I think you missed your calling. Those look great.


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Fat kids gotta eat lol

36 minutes ago, MaxEntropy said:

I was a big fan of Alton Brown's "Good Eats" when it first came out. I saw he released some new ones on Hulu and tried his french fry recipe with dinner tonight. A friend had ordered wings for us for me doing her a favor. I can't have wings without fries.

Worth. The. Effort.

https://www.cookingchanneltv.com/recipes/alton-brown/baked-potato-fries-reloaded-5470330

I couldn't follow the recipe exactly: we didn't have peanut oil (used canola oil instead) and I don't have a candy thermometer to track and adjust the temperature properly, I just went by "feel" on how quickly they were cooking.

Damn good fries!

I was tempted to try it I'm going to have to so so now.

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Momma received a Sous Vide this morning and we put to use right away. Cooked a pair of 1/2” pork chops for us two - cooked for 2hrs. Good Stu, easy.

Have another pair cooking now, will run for 4hrs. We’ll see if the extra time makes for a more tender chop

61083541981__F6A5EB04-F697-4536-816F-E06D8F433461.JPG


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It just looks like chili -- I mean, all chili pretty much looks the same -- so I won't post it, but I just made a pot of my now-favorite recipe that I found on the internet.

Long story short, my grandpa worked at one of the firehouses as a mechanic for the LAFD for like 40 years before he retired. He cooked often for the house, and he had the most amazing chili recipe that I had ever tasted, UNTIL NOW! Grandpa always used beer so I always tried to make a beer chili but for some reason, it never came out with the same depth of flavor that his did.

I bought 10lbs of ground beef from Costco a few weeks back so I wanted to make something with ground beef. I finally decided I wanted to eat chili with some franks that we picked up so I could get those out of the fridge as well. Did some googling and this piqued my interest: https://www.pressurecookrecipes.com/instant-pot-chili/

I knew I wanted to make it in the instant pot because it's so damn easy, and I like easy. The kicker is the fish sauce and cocoa powder. I honestly never would've thought to use these! Came out great, next time I want to sub the cocoa for some coffee and see what kind of flavor that develops into!

Also, an interesting fact that I learned about fish sauce -- it's the original form of ketchup that settlers discovered when they went to China! In one of the Chinese dialects fish sauce is called 'ke chiap.' Learned something new this week, and made some pretty damn good chili!

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I'm gonna do a pork roast with crackle in an air fryer!

https://bunch.woolworths.com.au/recipe/10038198/Pork-crackling-in-an-air-fryer

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2 hours ago, Kanoito said:

I'm gonna do a pork roast with crackle in an air fryer!

https://bunch.woolworths.com.au/recipe/10038198/Pork-crackling-in-an-air-fryer

I'm doing that on Sunday but in the oven...because I'll have 3 hours to waste.

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50 minutes ago, MattF said:

I'm doing that on Sunday but in the oven...because I'll have 3 hours to waste.

I've tried a couple of times in the oven and the rind is so stale, feel like chewing on a sandal. Hopefully the air fryer method can give me the desired crunch.

Having 3 hours to waste is such a luxury nowadays 😄

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On 5/15/2020 at 8:14 AM, Kanoito said:

I've tried a couple of times in the oven and the rind is so stale, feel like chewing on a sandal.

Obviously I don't know what temp you're cooking at but I do mine at 250°C for 30 minutes or so (after rubbing the skin with salt), then turn it down to 180°C for the rest of the cook and haven't had bad crackling yet.

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:cobra-small: SpeedZone 9* w/ Aldila Rogue Silver 60 S
:callaway-small: X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S
:taylormade-small: JetSpeed 5W 19* w/ Matrix Velox T 69 S OR :adams-small: Super LS 3H 19* w/ Kuro Kage Black 80 S
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:titelist-small: Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge
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Used the left over pork chop to make a Cunabo today. I don't have a panini press so I used two cookie sheets and put my cast iron pan on top for weight and it turned out delicious. I have enough to do another one which makes me happy because it was good.

20200516_120941.jpg

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I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. 

Tonight I'm making those sweet blue pigs I posted about a while back.  

Using the bun recipe that @tommc23 shared. 

Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. 

Sweet potato parmesan garlic fries.

I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. 

The other half I'm saving for pizza dough. 

Finished product pics yet to come...

0517201457a.thumb.jpg.db7ea00d58352a9495bd63c27435a5fe.jpg

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2 minutes ago, azstu324 said:

I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. 

Tonight I'm making those sweet blue pigs I posted about a while back.  

Using the bun recipe that @tommc23 shared. 

Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. 

Sweet potato parmesan garlic fries.

I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. 

The other half I'm saving for pizza dough. 

Finished product pics yet to come...

0517201457a.thumb.jpg.db7ea00d58352a9495bd63c27435a5fe.jpg

The buns look good and good you're feeling better

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59 minutes ago, tommc23 said:

The buns look good and good you're feeling better

Thank you sir! 

You by chance haven't tried this recipe for pizza have you? 😬

Seems like it would work well. I'll be doing that tomorrow night. 

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post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
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33 minutes ago, azstu324 said:

Thank you sir! 

You by chance haven't tried this recipe for pizza have you? 😬

Seems like it would work well. I'll be doing that tomorrow night. 

No I use a pizza dough recipe I learned from another youtuber binging with babish. I make my own sauce when I do pizza and I have been doing a fermented dough which tastes great.

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Used the left over pork chop to make a Cunabo today. I don't have a panini press so I used two cookie sheets and put my cast iron pan on top for weight and it turned out delicious. I have enough to do another one which makes me happy because it was good.
20200516_120941.thumb.jpg.5f4b866cac96ca5796f18144ba4e8c81.jpg

My FAVORITE sandwich!!!!!!


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Yeah that looks pretty similar to my regular pizza dough recipe. Pretty no nonsense.

Was just curious if you had tried this one for pizza. It might be too light and fluffy but I'm gonna give it a whirl tomorrow.



the more I practice, the luckier I seem to get..

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10 minutes ago, azstu324 said:

Yeah that looks pretty similar to my regular pizza dough recipe. Pretty no nonsense.

Was just curious if you had tried this one for pizza. It might be too light and fluffy but I'm gonna give it a whirl tomorrow.



the more I practice, the luckier I seem to get..
 

I'm interested in how it turns out for you so let us know.

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I'm back from the dead! Hopefully.. everything seems to be back to normal from the diverticulitis. I've been cleared to eat like a human again. 
Tonight I'm making those sweet blue pigs I posted about a while back.  
Using the bun recipe that@tommc23 shared. 
Coconut sugar bacon, melted blue cheese, ground chuck with 20% pork fat. 
Sweet potato parmesan garlic fries.
I halved the recipe to make 4 buns. As we only have 3 mouths that eat normal food. My little guy (2) is still trying to figure out his pallet. 
The other half I'm saving for pizza dough. 
Finished product pics yet to come...
0517201457a.thumb.jpg.db7ea00d58352a9495bd63c27435a5fe.jpg
Finished product..

Ended up making an impromptu secret sauce with caramelized onions in butter, Worcestershire and garlic with avacado mayo.. divine

With the homemade buns, coconut sugar candied bacon and blue cheese.. OMG!!!!

Fries weren't homemade but we're jazzed up with parmesan and garlic salt and where crispy and heavenly.
0517201835.jpeg0517201832.jpeg

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
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MAXFLI  Tour CG

 

 

 

 

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1 minute ago, azstu324 said:

Finished product..

Ended up making an impromptu secret sauce with caramelized onions in butter, Worcestershire and garlic with avacado mayo.. divine

With the homemade buns, coconut sugar candied bacon and blue cheese.. OMG!!!!

Fries weren't homemade but we're jazzed up with parmesan and garlic salt and where crispy and heavenly.
0517201835.jpeg0517201832.jpeg

the more I practice, the luckier I seem to get..
 

Looks good how'd you like the taste of the buns?

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Looks good how'd you like the taste of the buns?
Texture of the buns was perfect. Next time I might proof the yeast with a little honey or brown sugar. And maybe toast with some garlic salt. Just used unsalted butter to toast. Could have used just a smidgen more flavor but nothing to really complain about. I will use the recipe again for sure!



the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
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Following up on something @sirchunksalot posted a while ago, I finally got the chance to smoke some chicken drumsticks on the Old Smokey. Brined in a 2 percent salt solution for about six hours, basted with a mixture of Heinz 57, Sriracha and ketchup a few times. 

I thought they were really, really good. My wife was more on the fence; she's not a huge BBQ fan so the smoke flavor just isn't her thing. Oh well! 

IMG_18052020_080816_(400_x_400_pixel).jpg.534301b4f458af0ccfe80ade278e463f.jpgIMG_18052020_080835_(400_x_400_pixel).jpg.2510a1a1d311b7fe2ea5b372accab66f.jpg

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Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
3 Wood: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X
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logo-Ben-Hogan-large.png.98d743ae5487285c6406a1e30a0a63b5.png Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting
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231036130_Edel_Golf_Logo_v2_grandecopy.png.13cc76b963f8dd59f06d04b1e8df2827.png Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread
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image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review
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stargrip.png.4285948f41f1409613266e7803f0bbaa.png Star Sidewinder, Undersized with Custom Tape Build-Up
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2 hours ago, edingc said:

Following up on something @sirchunksalot posted a while ago, I finally got the chance to smoke some chicken drumsticks on the Old Smokey. Brined in a 2 percent salt solution for about six hours, basted with a mixture of Heinz 57, Sriracha and ketchup a few times. 

I thought they were really, really good. My wife was more on the fence; she's not a huge BBQ fan so the smoke flavor just isn't her thing. Oh well! 

IMG_18052020_080816_(400_x_400_pixel).jpg.534301b4f458af0ccfe80ade278e463f.jpgIMG_18052020_080835_(400_x_400_pixel).jpg.2510a1a1d311b7fe2ea5b372accab66f.jpg

Those look amazing! I'm still going to have to try the 57 sauce with chicken. What kind of wood did you use?

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1 hour ago, sirchunksalot said:

Those look amazing! I'm still going to have to try the 57 sauce with chicken. What kind of wood did you use?

Hickory. That may be why my wife didn't like it so much. It definitely had a smokey flavor. 

Unofficial WHS Handicap: 7.5 / Anti-Cap: 13.0 (Last Updated Feb. 19, 2024)

Driver: callaway_logo.png.3dd18aa65544000dd0ea3901697a8261.png Callaway Paradym TD (10.5°, -1/N), 45.75", Fujikura Motore X F1 6X | Fitting Post
3 Wood: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra RadSpeed Big Tour (14.5°), 43", Fujikura Motore X F1 7X
20° Hybrid: PXG_Logo.png.8401024d1fb8aec46f0e790c1aa5b80c.png PXG 0211 (2020 Model), 40.25", Mitsubishi Tensei AV RAW White 90X
4 Utility: 
cobra_logo.png.190908c8b4518eec87c087429e4343ee.png Cobra KING Utility (2020 Model), 38.5", Aerotech SteelFiber i110cw Stiff
5-PW:
logo-Ben-Hogan-large.png.98d743ae5487285c6406a1e30a0a63b5.png Ben Hogan PTx Pro, 37" 7 Iron, Aerotech SteelFiber i125cw Stiff | Club Champion Fitting
50°, 54°, 58°:
231036130_Edel_Golf_Logo_v2_grandecopy.png.13cc76b963f8dd59f06d04b1e8df2827.png Edel SMS, V Grind, Nippon Modus 125 Wedge| Official Review Thread
Putter:
image.png.49fcc172a1ed0010d930fbe1c5dc8b79.png L.A.B. Golf DF 2.1, 36", 68°, Black with Custom Sightlines, BGT Stability Tour, L.A.B. Press II 3° | Unofficial Review
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stargrip.png.4285948f41f1409613266e7803f0bbaa.png Star Sidewinder, Undersized with Custom Tape Build-Up
Ball: :Snell:Snell MTB-X Optic Yellow

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Bag: :1590477705_SunMountain: Personalized 2020 Sun Mountain Sync
Riding On: 
image.png.1db52ce91db040317a9ac580f1df8de8.pngBag Boy Nitron | Official Review Thread

WITB? | 2022 Reviewer Edel SMS Wedges | 2021 Reviewer Maxfli Tour and Tour X Balls2020 Participant #CobraConnect Challenge | 2019 Reviewer Callaway Epic Flash Driver

 

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5 hours ago, edingc said:

Hickory. That may be why my wife didn't like it so much. It definitely had a smokey flavor. 

Peach and cherry don't give as much of a smoke flavor and may be better to her liking. You're definitely killing it with your grill, I was actually talking about your chicken today at work. 

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