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  1. #11
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    Re: Cooking / baking thread!

    Quote Originally Posted by PurpleZJ View Post
    Oooooh buddy

    My chili- for two lbs meat: one bag of Williams tex mex seasoning. One can dark red kidney beans/1 can red beans. 2 cans of drained rotel. Add in some jalapeño ketchup. Brown the meat- bigger chunks the better and season with cayenne powder and black pepper. Mix together bring to boil then let simmer

    Beer brats
    6 beers or just enough to submerge the brats
    - 3 shocktop raspberry wheat beers
    - boulevard wheat beers
    - seasoned salt
    - black pepper
    - diced red pepper flakes
    - parsley
    - diced fresh red onion
    -keep in bath overnight
    - cook on low til brats are cloudy white, remove from bath and grill to your liking. Keep the bath on low heat and let the brats sit in the bath after grilling for a minute or two to soften the charring

    Zatarans Spanish rice mix and grilled chicken

    And steaks with mashed taters

    I love food

    looks awesome, is this all in 1 night?

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  3. #12
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    Quote Originally Posted by 7UPyours View Post

    looks awesome, is this all in 1 night?
    Haha no. I'd need a bigger bike if it was. These are just some of the things I enjoy cooking. That Crockpot pic of the chili is from before a tailgate. That was a tasty 15lbs of chili lol

  4. #13
    Euro Mod Cooking / baking thread! Cloggy's Avatar
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    Re: Cooking / baking thread!

    Great idea for a thread Eric

    I do most of the cooking at home, although my wife does most of the baking (apart from the occasional quiche or cake I make).

    Love pulled pork last time we ate it with soft tortilla's

    Unfortunately I don't do as much proper cooking as I used to but this is due to kids who are fussy eaters, and they also have different tastes, which tends to restrict the variation of foods
    ..................................................
    Martin
    ...."DON'T PANIC !"....
    Member of Vegasriders prestigious 50,000 miles club

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  6. #14
    International Liaison Cooking / baking thread! Nelly's Avatar
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    Re: Cooking / baking thread!

    Quote Originally Posted by Cloggy View Post
    Great idea for a thread Eric

    I do most of the cooking at home, although my wife does most of the baking (apart from the occasional quiche or cake I make).

    Love pulled pork last time we ate it with soft tortilla's

    Unfortunately I don't do as much proper cooking as I used to but this is due to kids who are fussy eaters, and they also have different tastes, which tends to restrict the variation of foods
    Yeah, it's not like the old days is it mate, when Mum would serve you what you hadn't eaten at the last meal. I remember getting my lunch three meal times in a row lol.

    neil



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  8. #15
    Vrrroooooom! Cooking / baking thread! Motogiro's Avatar
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    Re: Cooking / baking thread!

    Oh yeah! Sometimes when They have them at Whole Foods Market, we get bangers and I make bangers n mash. I make the smashed taters with garlic and we also have cooked cabbage with it. Gotta have a with it! Yum!
    If you can't fix it by hitting it with a hammer, it's electrical!

    Clif
    SoCal Hoon

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  10. #16
    Erci (OP)
    Howie Mandel's evil twin Cooking / baking thread! Erci's Avatar
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    Re: Cooking / baking thread!

    Quote Originally Posted by Motogiro View Post
    Oh yeah! Sometimes when They have them at Whole Foods Market, we get bangers and I make bangers n mash. I make the smashed taters with garlic and we also have cooked cabbage with it. Gotta have a with it! Yum!
    Oh man.. that sounds SO good! I grew up in Soviet Lativa.. potatoes were on the menu every day.. sometimes 2-3 times a day. You'd think I'be sick of them, but somehow I LOVE them.. particularly with garlic!

    In Soviet Latvia, potato eat YOU!


  11. #17
    Ambitious But Rubbish dxh24's Avatar
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    Re: Cooking / baking thread!

    Sad to say, this pretty much sum's up my cooking/baking abilites:





    Rest of your guy's cooking/baking looks great though, makin' me hungry!

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  13. #18
    Vrrroooooom! Cooking / baking thread! Motogiro's Avatar
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    Re: Cooking / baking thread!

    I present to you, "Arroz con Pollo"



    And these are my garbonzo beans (chick peas) , one pound, soaking over night. Tomorrow I will cook them and make Sun Dried Tomato Hummus. We will use it in large flour tortillas where it will be wrapped with finely chopped curly parsley, freshly chopped cucumber and tomato with a lemon juice and olive oil dressing. Add a little oregano and salt.

    I think the FZ6-forum is going to need a new food section! LOL!

    Last edited by Motogiro; 03-07-2013 at 07:46 PM.
    If you can't fix it by hitting it with a hammer, it's electrical!

    Clif
    SoCal Hoon

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  15. #19
    Erci (OP)
    Howie Mandel's evil twin Cooking / baking thread! Erci's Avatar
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    Re: Cooking / baking thread!

    Quote Originally Posted by Motogiro View Post
    I do my steel cut oats the night before I go to bed. I boil water, add salt. Then throw in my oats while stirring. I spoon off the initial rafting. Turn off the burner, put a top on the pot and leave it on the stove over night. In the morning I add vanilla, dates and a little honey. I also do currents and cinnamon.
    Thanks for the idea and inspiration, Cliff!

    Today's breakfast: Steel cut oatmeal with cinnamon, nutmeg, golden raisins and honey


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  17. #20
    I.Y.A.A.Y.A.S!! Cooking / baking thread!
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    Re: Cooking / baking thread!

    Cooking may replace music soon as my #1 Passion. I especially love making chinese, italian (including homemade pasta) chili and barbeque.
    A couple summers ago I bought a couple new ceramic grill/smokers, called the Big Green Eggs. You can smoke a butt @ 220F for 24 hours, or bring it up to 900 for neapolitan-style pizzas or REAL stir-frying! Here's a couple recent cooks:

    Beef-Kale stirfry:


    Roast clucker:


    Wokking setup:


    Smoked meatloaf!


    Pizza setup:


    Ribs!


    And, finally, King Brisket!!!
    Last edited by Botch; 03-08-2013 at 04:28 PM.
    "In the evolution of our species we've gone from knuckle-dragging to knee-dragging." - Keith Code

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