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Thread: Quarantine Cooking

  1. #21
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    Default Re: Quarantine Cooking

    This thread is quite compelling. Welcome Rufus.

    LOL Clarity > That looks like a portion to me.

    Yesterday I hacked a whole chicken into bits chunks, browned them and finished into what we call Hungarian Crack AKA Chicken Paprikash. That goes over rice but it would do well to have a fresh loaf of bread hmmmm.

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    Default Re: Quarantine Cooking

    Quote Originally Posted by robin3mj View Post
    oh, it's gone brother man.
    dense, but tasty

    Sunday we're doing banana bread and gonna try one or two plain loaves on the Egg while doing a couple chickens and chorizo

    did I mention I made belgian waffles this morning before my first cuppa coffee kicked in...
    With the banana bread you need to try some banana bread French toast. When I make banana bread I always save some for FT.
     

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    Default Re: Quarantine Cooking

    Quote Originally Posted by skiezo View Post
    Did octopus tentacles marinated greek style on the grill and a 2" thick chunk of big eye that we caught last fall in NC. Tuna was embedded with toasted sesame seeds and course ground blk pepper and thrown in a cast iron skillet for a few mins on each side so it was rare in the center. Ill post pics once wife sends them to me.
    Pics of the above din-din the other night. Tuna, greek octopus tentacles,pasta,kimchi and a salad w/ avocado citrus dressing



    Lebanese carpet picnic. Helping out a friend. Lamb over rice,and a bunch of appetizers.
     

  4. #24
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    Default Re: Quarantine Cooking

    Status for dinner tonight: Mark Bitman no knead bread is rising. I went with just enough whole wheat to make it chewy and plan to do a second rise in a kitchen towel dusted with Bakers Yeast for that weird nutty taste unless you bread magicians think that's overkill? Will use our trashed ancient Le Cruset Dutch oven for the bake. Can't miss.

    Skiezo that carpet dinner is right up my alley. Long long time ago me and my brother shared a few dinners with Lebanese pals. Scalding tea and pot of perfectly cooked rice, carmelized on the bottom with bits of veg. and meat dumped on tin foil...you know the rest. That's my favorite way to eat.
    Last edited by Too Tall; 03-29-2020 at 12:51 PM.

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    Default Re: Quarantine Cooking

    I'm doing a not even closed to new england boiled dinner: Cajun shrimp boil and steamed artichokes. Sop up the loose butter with an Iggy's whole wheat baguette.
    Guy Washburn

    Photography > www.guywashburn.com

    “This is an awful man, waving a book he hasn’t read, in front of a church he doesn’t attend, invoking laws he doesn’t understand, against fellow Americans he sees as enemies, wielding a military he dodged serving, to protect power he gained via accepting foreign interference, exploiting fear and anger he loves to stoke, after failing to address a pandemic he was warned about, and building it all on a bed of constant lies and childish inanity.”
    - Robert Hendrickson, Rector, Saint Philip’s in the Hills Episcopal Church

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    Default Re: Quarantine Cooking

    No plate shots were were too hungry to wait... A bit of steam on the lens too...




    Guy Washburn

    Photography > www.guywashburn.com

    “This is an awful man, waving a book he hasn’t read, in front of a church he doesn’t attend, invoking laws he doesn’t understand, against fellow Americans he sees as enemies, wielding a military he dodged serving, to protect power he gained via accepting foreign interference, exploiting fear and anger he loves to stoke, after failing to address a pandemic he was warned about, and building it all on a bed of constant lies and childish inanity.”
    - Robert Hendrickson, Rector, Saint Philip’s in the Hills Episcopal Church

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    Default Re: Quarantine Cooking

    I'd fight you for the artichoke with maybe a wee bit of lemon aioli?

  8. #28
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    Default Re: Quarantine Cooking

    Quote Originally Posted by RUFUSDESIGN View Post
    Working on a porn tonkatsu recipe with a cabbage slaw tomorrow. I'll post some pics and recipes.

    I am an exec chef that just lost my restarant here in Denver, so the next month or so will be recipe designs and learning new culinary styles!!
    I was going to ask where you practice your trade but you beat me to it. Please show us your stuff.

    Mike
    Mike Noble

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    Default Re: Quarantine Cooking

     

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    Default Re: Quarantine Cooking

    Quote Originally Posted by skiezo View Post
    Pics of the above din-din the other night. Tuna, greek octopus tentacles
    Maybe share a little more about the Octopus prep? When eating out its probably our favorite appetizer.
     

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    Default Re: Quarantine Cooking

    Quote Originally Posted by gt6267a View Post
    Maybe share a little more about the Octopus prep? When eating out its probably our favorite appetizer.
    Octopus prep. I try to find nice size tentacles. Put in a pan w/water, juice of 1/2 a lemon, throw in the juiced lemon,bay leaf, a few allspice berrys. Bring to boil n reduce to simmer. Simmer for about 45 mins to 1 hr,check for tenderness. Cool n pull off skin.throw in marinade for a few hours. Grill over high heat to get a char on all sides. Slice on a bias about 1/8" thick n enjoy.
     

  12. #32
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    Default Re: Quarantine Cooking

    The Francis Mallman bread on the egg.

    Good stuff, nice smoky flavor.

    Last edited by robin3mj; 03-30-2020 at 09:57 AM.
    my name is Matt

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  13. #33
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    Default Re: Quarantine Cooking

    Don't hold back Matt. Recipe and Egg details. I'm sorting my bad yeast issue. Henceforth I will test my yeast. Lesson learned.

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    Default Re: Quarantine Cooking

    Quote Originally Posted by Too Tall View Post
    Don't hold back Matt. Recipe and Egg details. I'm sorting my bad yeast issue. Henceforth I will test my yeast. Lesson learned.
    Mallman's campo bread:

    4-5 cups flour
    1 cup warm water
    1 satchel yeast
    TBSP coarse salt
    TBSP sugar (I used brown)
    1/2 cup olive oil

    Dissolve yeast in half cup water.
    Add this and oil to flour, salt, sugar.
    Knead, adding in rest of water.

    Let rise 60-90 mins until doubled.
    Punch air out- roll roughly into a shape 9" x 15" x 3/4" high
    Roll lengthwise and shape ends to form the loaf.
    let double in size again.

    Recipe calls for 60+ minutes at 350F. I did that on Saturday, indoors, then yesterday
    I did about an hour fifteen on the egg at 275ish.
    my name is Matt

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    Default Re: Quarantine Cooking

    Matt that is so good I'm going to keep it for campfire / dutch oven cooking also. Thank you.

  16. #36
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    Default Re: Quarantine Cooking

    Quote Originally Posted by mnoble485 View Post
    I was going to ask where you practice your trade but you beat me to it. Please show us your stuff.

    Mike
    Screen Shot 2020-03-30 at 1.08.19 PM-01.jpg

    I'll post up a few pics today from my last few restaurants.

    Scallion and summer squash risotto cake with summer vegetable ragu, broccolini, smoked paprika oil, and pecorino cheese.

  17. #37
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    Default Re: Quarantine Cooking

    Screen Shot 2020-03-30 at 1.15.33 PM-01.jpg

    handmade pappardelle with 36 hr short rib ragu, pecorino Romano cheese, parsley, and evoo.
    Attached Images Attached Images

  18. #38
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    Default Re: Quarantine Cooking

    One last teaser of the old stuff.

    Seared diver scallops with lentil and oven roasted tomato salad, pequillo pepper foam, toasted hazelnuts, pine nut brittle, basil pesto, and sorrel.

    House made butternut squash ravioli in a sage brown butter cream sauce with crispy pancetta.
    Attached Images Attached Images

  19. #39
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    Default Re: Quarantine Cooking

    Gorgeous chow.
    I'm inspired to crank out some homemade pasta and drench it in brown butter.
    You suk.
    xxoo

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    Default Re: Quarantine Cooking

    Quote Originally Posted by COVERTDESIGN View Post
    One last teaser of the old stuff.

    Seared diver scallops with lentil and oven roasted tomato salad, pequillo pepper foam, toasted hazelnuts, pine nut brittle, basil pesto, and sorrel.

    House made butternut squash ravioli in a sage brown butter cream sauce with crispy pancetta.
    That’s what I’m talking about. Great looking stuff. Tell me about brown butter.

    Mike
    Mike Noble

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