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Post by AQUA CAT! on Mar 2, 2024 1:10:03 GMT 1
There are some real gems. They've fizzled out and even died over the years, but there are some real gems of people. Although none of that cancels out having issues with the admin of a place. The worst of them drive out the best of them though, which is a real shame. Also sorry for delayed reply. There's a bit of chaos on my end because my university is on strike. Everything feels up in the air. It’s just too bad that the two biggest forums—IMDb v2 and imdb1– have terrible narcissistic admins that basically ruined their respective sites. There are certainly great posters on both sites though. I just couldn’t stay on imdb1 knowing what kind of a weirdo creep the admin is. But I definitely miss some of the posters. I do too.
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Post by WOLVERINE JACK! on Mar 2, 2024 3:49:21 GMT 1
My quest to make a really good bowl of phó continues. I just cannot get it right.
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Post by WOLVERINE JACK! on Mar 11, 2024 6:38:20 GMT 1
Chicken Provencal
A french dish of chicken thighs braised in a white wine sauce with artichoke, green olives and cherry tomatoes.
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Post by AQUA CAT! on Mar 17, 2024 2:32:14 GMT 1
I probably would not put in the ham, but this is interesting nonetheless.
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Post by AQUA CAT! on Mar 17, 2024 2:38:48 GMT 1
My quest to make a really good bowl of phó continues. I just cannot get it right. I haven't been able to go hog wild with the bones simmering overnight method. I used bone broth as a shortcut. Just store-bought. That plus more water and stock. My understanding was when you have the stock simmering, you put in the aromatics like onions, garlic, ginger, lemongrass, but first you char them in the oven. Then eventually at some point you strain it all and reduce and add sugar. It's been a while now but I remember being surprised at how much the sugar reined it in and made the pho taste like pho.
I made it once years ago and more/less got lucky it came out alright. If you figure it out let me know. I would love to be able to just whip that out on a weeknight, like have the broth ready to heat up and just throw in some noodles. I literally just finished dinner and now I want pho.
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Post by WOLVERINE JACK! on Mar 17, 2024 5:36:52 GMT 1
I probably would not put in the ham, but this is interesting nonetheless.
I like Chef John. He’s got an interesting way of talking.
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Post by WOLVERINE JACK! on Mar 17, 2024 5:40:17 GMT 1
My quest to make a really good bowl of phó continues. I just cannot get it right. I haven't been able to go hog wild with the bones simmering overnight method. I used bone broth as a shortcut. Just store-bought. That plus more water and stock. My understanding was when you have the stock simmering, you put in the aromatics like onions, garlic, ginger, lemongrass, but first you char them in the oven. Then eventually at some point you strain it all and reduce and add sugar. It's been a while now but I remember being surprised at how much the sugar reined it in and made the pho taste like pho.
I made it once years ago and more/less got lucky it came out alright. If you figure it out let me know. I would love to be able to just whip that out on a weeknight, like have the broth ready to heat up and just throw in some noodles. I literally just finished dinner and now I want pho. Beef broth is definitely an undertaking. I haven’t done it in a while. Chicken Pho is much simpler. I make improvements every time and I’m getting close. The spices still remain the issue. I use them all— coriander, fennel, star anise— and my kitchen smells like delicious phó, but the flavor just isn’t as intense as the restaurant versions. Using a good fish sauce has helped immensely.
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Post by AQUA CAT! on Mar 17, 2024 17:33:01 GMT 1
I probably would not put in the ham, but this is interesting nonetheless.
I like Chef John. He’s got an interesting way of talking. I like him too. Been watching him for years.
He'd say something like it's up to you how you season. You are after all the Pat Benetar of this thread on Sakaar.
Yeah Chef John's cool.
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Post by WOLVERINE JACK! on Mar 18, 2024 0:13:30 GMT 1
I like Chef John. He’s got an interesting way of talking. I like him too. Been watching him for years.
He'd say something like it's up to you how you season. You are after all the Pat Benetar of this thread on Sakaar.
Yeah Chef John's cool.
You are, after all, the Admiral Ackbar of this thread on Sakaar!
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Post by WOLVERINE JACK! on Mar 21, 2024 5:25:14 GMT 1
Got some chicken cacciatore in the oven right now! 😋
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Post by AQUA CAT! on Mar 26, 2024 6:03:53 GMT 1
I made a curry tonight for myself and parents. I used four chicken thighs that I cut from the bone and into bite-sized pieces. I marinated four chicken thighs cut into pieces plus the bones with yogurt, turmeric, cinnamon, ginger, garlic, almond extract and salt and pepper. Separately, I fried two small white onions in oil with cumin seeds and coriander seeds and put that in a blender. Then, I toasted some shredded coconut and cashews in a pan and put it in the same blender. Then, I added some yogurt into the blender and made a paste. Hours later, I heated some oil in a pan with some bay leaves and fried the chicken. When that was nearly done, I added the paste. The chicken finished cooking in the ensuing sauce while the sauce reduced to become a thick gravy. Then I added some diced potatoes and half a red bell pepper for more solids. The red bell pepper was mostly there to break up the yellow.
I'm definitely making this again. What I would do differently next time is make it hotter, but I typically leave the heat out for my parents.
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Post by WOLVERINE JACK! on Mar 26, 2024 19:28:15 GMT 1
I made a curry tonight for myself and parents. I used four chicken thighs that I cut from the bone and into bite-sized pieces. I marinated four chicken thighs cut into pieces plus the bones with yogurt, turmeric, cinnamon, ginger, garlic, almond extract and salt and pepper. Separately, I fried two small white onions in oil with cumin seeds and coriander seeds and put that in a blender. Then, I toasted some shredded coconut and cashews in a pan and put it in the same blender. Then, I added some yogurt into the blender and made a paste. Hours later, I heated some oil in a pan with some bay leaves and fried the chicken. When that was nearly done, I added the paste. The chicken finished cooking in the ensuing sauce while the sauce reduced to become a thick gravy. Then I added some diced potatoes and half a red bell pepper for more solids. The red bell pepper was mostly there to break up the yellow.
I'm definitely making this again. What I would do differently next time is make it hotter, but I typically leave the heat out for my parents.
Sounds good! I may have to borrow some of these tricks!
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Post by AQUA CAT! on Mar 27, 2024 2:25:24 GMT 1
I made a curry tonight for myself and parents. I used four chicken thighs that I cut from the bone and into bite-sized pieces. I marinated four chicken thighs cut into pieces plus the bones with yogurt, turmeric, cinnamon, ginger, garlic, almond extract and salt and pepper. Separately, I fried two small white onions in oil with cumin seeds and coriander seeds and put that in a blender. Then, I toasted some shredded coconut and cashews in a pan and put it in the same blender. Then, I added some yogurt into the blender and made a paste. Hours later, I heated some oil in a pan with some bay leaves and fried the chicken. When that was nearly done, I added the paste. The chicken finished cooking in the ensuing sauce while the sauce reduced to become a thick gravy. Then I added some diced potatoes and half a red bell pepper for more solids. The red bell pepper was mostly there to break up the yellow.
I'm definitely making this again. What I would do differently next time is make it hotter, but I typically leave the heat out for my parents.
Sounds good! I may have to borrow some of these tricks! Let me know how it goes!
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Post by WOLVERINE JACK! on Mar 27, 2024 3:55:08 GMT 1
Sounds good! I may have to borrow some of these tricks! Let me know how it goes! Do you buy a bag of shredded coconut or is it from a fresh coconut? Also, how does that turn out differently than using coconut milk?
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Post by AQUA CAT! on Mar 27, 2024 5:18:21 GMT 1
Do you buy a bag of shredded coconut or is it from a fresh coconut? Also, how does that turn out differently than using coconut milk? I have a bag of shredded coconut. It's ancient. I don't use it very often, and really only about a tablespoon or so at a time for this purpose. When I use coconut milk I treat it as the only liquid that makes the broth, save for adding some water if its dries up. I've never got direct from a coconut before. I've always kind of wanted to. If I used coconut milk in this recipe, I would have either put it in the blender with the cashews and onions without shredded coconut and yogurt because I'd be getting all that liquid from the coconut milk, or I would blend the onions and cashews by themselves with a bit of water, add it to the chicken in the pan, and then add the coconut milk and simmer until the oil splits. Shredded coconut doesn't dissolve so you either gotta puree it or use coconut milk, unless you want the texture of shredded coconut, in which case I'd still use less because it doesn't take much for its sweetness to dominate.
I tend to think of shredded coconut as something I'd add to counteract heat with sweetness, but if I'm tasting coconut then it's too late. Ironically I don't much care for shredded coconut, but I like coconut milk. It's a texture thing totally.
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Post by ])-Kyle "Wild Child" Gibney-([ on Apr 2, 2024 13:31:13 GMT 1
Figured I would stick this here ha
Great video. Highly recommend this. Paleo diet is appealing to me but Ill probably end up with the Mediterranean diet-there's also the red wine lol. Eat less carbs and processed foods in general.
Vitamin B12 interestingly enough is evolutionary evidence that we do need meat in our diet as it only found in high amounts in animal products.
Sardinia, an area in Italy is where quite a few people live to a 100. I believe there might be an area similar in Japan (the Japanese diet is known for being healthier in general and they eat things in proportion. I guess the French do too-near the Mediterranean area)
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Post by WOLVERINE JACK! on Apr 4, 2024 2:02:17 GMT 1
Figured I would stick this here ha Great video. Highly recommend this. Paleo diet is appealing to me but Ill probably end up with the Mediterranean diet-there's also the red wine lol. Eat less carbs and processed foods in general. Vitamin B12 interestingly enough is evolutionary evidence that we do need meat in our diet as it only found in high amounts in animal products. Sardinia, an area in Italy is where quite a few people live to a 100. I believe there might be an area similar in Japan (the Japanese diet is known for being healthier in general and they eat things in proportion. I guess the French do too-near the Mediterranean area) I make lots of Italian food. Pasta has a lot of carbs, obviously, but I think its still relatively healthy. I go through a bottle of olive oil a month. That counts as a Mediterranean diet, right?
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Post by WOLVERINE JACK! on Apr 5, 2024 5:44:17 GMT 1
Speaking of Italian food…
Made Pasta Putanessca. Translation: Whore’s Pasta
You’re supposed to serve it with an authentic Italian prostitute but I could only find American! 🤓
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Post by WOLVERINE JACK! on Apr 12, 2024 19:15:27 GMT 1
Cooking New Orleans style…
Chicken Creole and Maque Choux (Cajun Cream Corn)
Good eatin!
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Post by WOLVERINE JACK! on Apr 16, 2024 0:38:47 GMT 1
Keeping it down in creole/cajun tradition I made some…
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Post by AQUA CAT! on Apr 16, 2024 6:09:53 GMT 1
We got a small pork roast I butterflied and marinated with yogurt, lemon juice, garlic, dried oregano and dill, dried anything green I could fine. Rosemary. Thyme. Marinated that for a few hours then broiled. Peeled and cut a few large potatoes, boiled them till almost done, removed water, tossed them in olive oil, oregano, cinnamon, lemon pepper seasoning, and later browned alongside the roast. Last but not least, the asparagus. Cut the ends off for this recipe. Blanched them for two minutes in salted water, removed and shocked them in cold water. When it came time, I tossed them in a pan with olive oil, butter, salt and pepper. Also left over Rice-A-Roni.
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