Author Topic: what do you cook?  (Read 1364 times)

Offline Mustaine

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what do you cook?
« Reply #15 on: July 22, 2005, 11:13:29 PM »
in my apartment i have successfully made:

pizza
microwave pot pies
hot pockets
soup
fish sticks
tatertots
boxed jambalaya (added sausage into the pot)
chili mac
chef boy r dee ravioli, and assorted itialian treats
white trash garlic bread
frozen burritos
1 time i actually made hamburger helper, but i dont have clean dishes to repeat the feat

thats about it

since i dont have a grill (apartment) i can't make my speciality, brats and burgers with onions, and hobo stew
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Offline Toad

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what do you cook?
« Reply #16 on: July 22, 2005, 11:20:00 PM »
Quote
Originally posted by Captain Virgil Hilts
Smoked beef brisket (I'm looking for a way to get it to cook more tender)

 


Generally, time and a low temp will do that for you. Anymore, I plan on ~12 hours @ 220 for a full brisket. Flats are a bit faster.
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Offline AdmRose

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what do you cook?
« Reply #17 on: July 22, 2005, 11:20:05 PM »
Meat...

...dead...

...cooked rare...

Offline Russian

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what do you cook?
« Reply #18 on: July 22, 2005, 11:20:35 PM »
Deleted.

16- All posts, in public forums, should be made in the English language.
« Last Edit: July 22, 2005, 11:23:30 PM by MP8 »

Offline rpm

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what do you cook?
« Reply #19 on: July 22, 2005, 11:25:35 PM »
Steak, chops, smoked sausage, fajitas, quesadillas. Also have a stash of meatball & mozzerella Hot Pockets.
My mind is a raging torrent, flooded with rivulets of thought cascading into a waterfall of creative alternatives.
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Offline Wolfala

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what do you cook?
« Reply #20 on: July 22, 2005, 11:30:56 PM »
Boobies.


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Offline Roscoroo

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what do you cook?
« Reply #21 on: July 22, 2005, 11:32:34 PM »
mishcabishrooishsanwichpotlis h.... silverware optional.
Roscoroo ,
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Offline Meatwad

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what do you cook?
« Reply #22 on: July 22, 2005, 11:35:02 PM »
wow rule 16. Guess that a new one, never seen it before.
See Rule 19- Do not place sausage on pizza.
I am No-Sausage-On-Pizza-Wad.
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Offline Captain Virgil Hilts

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what do you cook?
« Reply #23 on: July 22, 2005, 11:36:50 PM »
Quote
Originally posted by Toad
Generally, time and a low temp will do that for you. Anymore, I plan on ~12 hours @ 220 for a full brisket. Flats are a bit faster.


I've been getting the flat briskets here, they're more available.
I've been cooking at 220 degrees as well. I found using a roasting pan and marinading longer seems to make it much better. I have a 13# flat in the fridge now, not yet marinaded. I have to cut them in half, I have not had time to build a full size stainless roasting pan to fit my smoker. I'm using an indirect smoker, with the firebox offset to the side. My vertical smoker is a little small for brisket.
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Offline Toad

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what do you cook?
« Reply #24 on: July 22, 2005, 11:43:51 PM »
The other thing is internal temp. I'm a 185 guy on that. I've been known to let the big ones get to 190 but that makes them a bit crumbly I think. You have to slice them thicker then.
If ye love wealth better than liberty, the tranquility of servitude than the animated contest of freedom, go from us in peace. We ask not your counsels or arms. Crouch down and lick the hands which feed you. May your chains sit lightly upon you, and may posterity forget that you were our countrymen!

Offline Boroda

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what do you cook?
« Reply #25 on: July 22, 2005, 11:48:03 PM »
Quote
Originally posted by Russian
Deleted.

16- All posts, in public forums, should be made in the English language.


[edited after carefull thinking and drinking a glass of ethanol/apple juice]

And again I missed it :( <- it's a translation of a Russian word above.

Discussing borsch in English... Brings a whole new meaning to national/cultural hatered :mad: :lol  

I hope Russian remembers that song about "Blue railway car" (sung by crocodile Gena, made into a folk war-song in early 80s), and what we'll load into that blue railway car....

Sometimes innuendos in English are enough, and are more dangerous then talking Russian. You (people who were born outside USSR) will never understand.

On-topic: Pelmeni! "Only dogs like pelmeni without vodka!"

For MP-something: "Pelmeni" is a word that is translated from Russian to English as "pelmeni". Or maybe "pelmen's". It's a traditional Russian (mostly Siberian/Uralian) dish, made of grinded meat (pork and beef mixed) wrapped in dough, the size of a... hmmm... how to explain it... just a size that fits into your mouth or less. It's boiled and served with sour-cream. In Russia it's sold frozen, you only have to throw it into boiling water and in 10 minutes you have a hot tasty meal.

Offline Seagoon

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what do you cook?
« Reply #26 on: July 22, 2005, 11:50:50 PM »
I cook Vindaloos and other Curries that are too hot for my wife and the kids. I make barn burner chillies and things that make me obnoxiously gassy.

Then there was the time, I'd just done all that and got a call to do an emergency counseling session... Lets just say my pained expression was not entirely related to the issue being discussed.

:eek:

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Offline Captain Virgil Hilts

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what do you cook?
« Reply #27 on: July 22, 2005, 11:54:03 PM »
Quote
Originally posted by Toad
The other thing is internal temp. I'm a 185 guy on that. I've been known to let the big ones get to 190 but that makes them a bit crumbly I think. You have to slice them thicker then.


Agreed. I like 180-185. Mine aren't terribly tough or anything, just not as tender as I'd like. Sometimes they get a little rough close to the fat rind. I'm sort of afraid to trim it any for fear of not having the fat to cook in and keep it from getting dry and tough.

I start the marinade with plain old "Gold Buckle" you buy at WalMart, and add cajun or creole marinade, Lee & Perrins, and maybe either red wine/burgundy or a bourbon. I don't use cooking wine, the salt is excessive, and the flavor poor.

How long do you think for say a 1/2# flat (1/2 the 13# I have) at 220 in an offset firbox smoker?
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storch

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what do you cook?
« Reply #28 on: July 22, 2005, 11:55:20 PM »
I seldom cook for myself because as soon as I start to one of my kids wants to share but one those occasions I like traditional Cuban meat dishes that I will be #16'd for.

Offline Boroda

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what do you cook?
« Reply #29 on: July 22, 2005, 11:56:13 PM »
Quote
Originally posted by Wolfala
Boobies.


LOL!!!

There was a song by one "underground" band ("Hairy Glass", i don't dare to write it in Russian) in late-80s, about "boobies baked in dough" :D Am I allowed to use a single Russian word here? If so - I'll try to explain: boobies = sis'ki, sausage = sosiski, so "sis'ki" baked in dough is funny. Two KGB agents wearing black leather jackets went to a crime-sight in a distant town of Kuntsevo...

:D