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re: Pork Tenderloin "Tips"...Final Outcome With Pics - Degas
Here they are in assembly. The bacon shortened after par cooking, so next time I will know to cut them to 3/4 and use the rest for other cooking. Also, I'll need to work with the bacon virtually right out of the oven because it stiffened up as I got to it. [img]http://i.imgur.com/NqtH9dW.jpg[/im...
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re: Pork Tenderloin "Tips"...Final Outcome With Pics - Degas
Bought it yesterday semi frozen. It passed the smell test. Pulled from the oven and cooling slightly... [img]http://i.imgur.com/InGPCUg.jpg[/img]...
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re: Pork Tenderloin "Tips"...Final Outcome With Pics - Degas
What goes better with pork than more pork, especially bacon? :nana: It's been more than an hour, but that won't hurt the tenderloin a bit, one of the benefits of sous vide cooking. Into the cold oven go the thick cut bacon which I've cut the pieces in half. I'm going to turn the oven on to 40...
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Pork Tenderloin "Tips"...Final Outcome With Pics - Degas
When I say tips, I don't mean advice, I mean the tips of the meat. My store had them on sale for dirt cheap. The package I got was the size of a twin pack of regular pork tenderloin, but was $2. Here's the sealed package with a beat up looking sticker due to thawing... [img]http://i.imgur.com...
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re: So I am looking for a recipe for beef/calf liver and onions - Degas
[quote]almondine[/quote][b]Amandine[/b]. Every time I see this misspelled I want to bitch slap the Chef with their menu. Yeah it's made with almonds, but......
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re: WFDT - Degas
[quote]Glazed Pork Belly Bowl hot smoked shoulder, spiced peanut, cracklin, Preserved citrus with egg roll and fried egg[/quote]I'm ridiculously jealous....
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re: So I am looking for a recipe for beef/calf liver and onions - Degas
The first thing I do is to caramelized sliced onions. Don't fry and don't brown, but saute them gently to a nice softly texture. They will have no onion bite but rather a sweet taste from the caramelization (spell check is red flagging that word...wtf?). They can be heated up again later. Bacon, ...
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re: WFDT - Degas
[quote]I took a twin pack or pork tenderloins[/quote]I recently bought a frozen pack of tips for $2 and was looking for ideas. Thanks....
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re: Went to Fleming's and tried the 36oz Tomahawk Ribeye (pic) - Degas
[quote]The whole "lump crabmeat on everything" business is over the top. What next? Lump crabmeat on bread pudding?[/quote]Now that you mention it, I'm craving the crabmeat cheesecake from Palace Cafe. [img]http://katie-stew.com/blog/wp-content/uploads/2011/12/Palace-Cafe-011.jpg[/img]...
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re: RIP Coke Zero - Degas
[quote]why do they need 2 versions of diet coke?[/quote]Probably in part for a marketing monopoly. There's only so much shelf space and dispensers. Miller did this years ago too. First there was only Miller beer. Then came their diet beer (Lite), then Genuine Draft and Red Dog. Soon a lot of spigots...
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re: WFDT - Degas
[img]http://i.imgur.com/s5CDzfZ.jpg[/img] Cast iron seared chicken breast with lentils, tonkatsu sauce....
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re: 25 Best Breweries in America - Degas
I have zero respect for Gear Patrol if Bell's isn't even on their radar. :doublebird:...
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re: If you could have 1 more piece of cheese before you die... - Degas
Cheese curds purchased the day it was made at a Wisconsin dairy....
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What bar in New Orleans is this? - Degas
[link=(http://www.break.com/video/man-robbed-outside-of-bar-in-new-orleans-3119834)]LINK[/link]...
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re: Went to Fleming's and tried the 36oz Tomahawk Ribeye (pic) - Degas
[quote]I'm not sure which is worse, the plating or the photography[/quote]Neither. The fact that the server put the bone on the right side. The protein should be on the right side so that 90% of guests can cut it. The car keys tossed on the table and the knife facing the wrong way are nice touche...
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re: Let's make Coq au vin - Degas
[quote]it's Sunday and I can't get wine[/quote]That happened to me when I first moved to Baton Rouge, although I had no idea about that law. I had absolutely NOTHING as far as food or a pantry and wanted to make some food. I put a sack of mussels in my basket, pasta, garlic, bread, parsley and some ...
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re: Let's make Coq au vin - Degas
[quote]What are you using now to post photos?[/quote]imgur. Unfortunately, all of my early posts no longer have the pics because photobucket stopped hosting them. Thanks for the positive feedback. I guess all of the downvotes were from the sous vide fans. Maybe I'll have to sous vide the chicken ...
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re: Let's make Coq au vin - Degas
[quote]I'm more interested in that pot. Is that a cast enameled wok?[/quote]Nope. It's my Lodge 3 quart enameled cast iron. For this dish it would have been better to use a round casserole dish which is wider and shorter so there's more surface area. I don't own one and it's my next purchase....
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That fat on top of a crock pot pork butt the next day in the fridge - Degas
Can this be used for anything like bacon grease would be used?...
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Let's make Coq au vin - Degas
For those who don't know, this classic French dish is translated to English as "Chicken (cock, rooster) and wine" and it's very simple to make. Here are the ingredients: Kosher salt, cracked pepper, mushrooms, onions, garlic, carrots, tomato paste, bacon, bay leaf, thyme, chicken, chicken stoc...
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