Right Now I'm Cooking

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Bram
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Post by Bram »

Dunno if this has been a thread idea or not....

Spicy Brussels

Version A

Pour some olive oil in a pan -- better yet, expeller pressed sesame oil
Chop the nubs off, then half or quarter Brussels until the pan is full
Liberally add soy sauce and cayenne
Cook on medium heat for 45 minutes to an hour, stir occ., add more oil if needed

Version B

Also add sliced Medjool dates and whole Tamari almonds at the start
Toss with sliced green onion after finishing
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.


Bennyonesix1
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Post by Bennyonesix1 »

I like high heat and getting a char on the cut side. Makes them sweeter. Lots of char. Not much cooking needed on back side. Once they wilt they're done.

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nafod
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Post by nafod »

We use our pizza oven for Brussels all the time. Some olive oil, some diced bacon, in cast iron pan. Sounds odd, but diced up apples mixed in too is great.
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Post by Bram »

Never thought about apples, nice! Have used honey as another good variant on sweetness.

I made the Brussels B above to bring to a party recently as a side. We added some as a topping for a wood-fired pizza and they came out great :)
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.

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Post by Bram »

Bourbon Cherry Slushies

8 ounces bourbon (been using Maker's Mark)
1/2 cup frozen orange juice concentrate
1 teaspoon old fashioned aromatic bitters
1 pound (4 cups) frozen sweet cherries
20 ounces (5 cups) ice cubes
orange wedges
cocktail cherries (I splurged on super expensive Luxardo cherries and they are damn good)

Add bourbon, oj, bitters, cherries, and ice to blender, in that order. Blend until smooth. Garnish with orange wedges and cocktail cherries.
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.

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Bram
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Post by Bram »

Bennyonesix1 wrote: Sat Feb 26, 2022 11:48 pm I like high heat and getting a char on the cut side. Makes them sweeter. Lots of char. Not much cooking needed on back side. Once they wilt they're done.
Benito,

Although I do not doubt your Brussels are FUCKING EPIC (and you should provide a recipe motherfucker), that technique doesn't work with my recipe. You need the flavor to permeate the vulvic folds of the Brussels and turn the whole thing into a sort of mush, every bite dripping with succulent spicy goodness.


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Post by Bennyonesix1 »

Buy some duck fat

Buy some brussel sprouts (smaller better)

Trim off base from sprouts slightly

Cut sprouts in half

Find a piece of metal and get it really hot

Put a bunch of duck fat on the metal

Put the sprouts on the really hot oiled metal cut side down

Wait until the cut side is charred

Flip sprouts

Wait a little bit until the vulvic folds relax

Remove from hot metal

Salt and pepper maybe some good grated cheese like parm

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Bram
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Post by Bram »

Sounds fucking yum! And nice point about small Brussels being better. Never used duck fat. I’ll give your approach a try, maybe with bacon and apples :)
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.


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Post by Bennyonesix1 »

Got given some duck fat about a year ago and been using it to cook almost everything. It is one of the few things worth the premium price.

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vern
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Post by vern »

One of my favorites...best stuffing ever!

https://itsallaboutpurple-debbie.blogsp ... ffing.html
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Post by Bennyonesix1 »

vern wrote: Wed Mar 02, 2022 7:02 am One of my favorites...best stuffing ever!

https://itsallaboutpurple-debbie.blogsp ... ffing.html
Damn son that looks gooooooood.

But 165 breasts and 175 thighs is insane and wrong. I'd stop at least 10deg sooner.

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Bram
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Post by Bram »

Protein Shake

Unsweetened vanilla oat milk or almond milk
Quaker 1-Minute Oats
Frozen blueberries
Vanilla protein powder
Chunky peanut butter

Not totally sure on the ratios, but holy shit this tastes good.
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.

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Bram
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Post by Bram »

vern wrote: Wed Mar 02, 2022 7:02 am One of my favorites...best stuffing ever!

https://itsallaboutpurple-debbie.blogsp ... ffing.html
This looks dee-lish
"Move forwards, the mind also thinks of moving back.” — The Principles of Tai Chi Chuan, Master Chang San-Feng, 12th century C.E.

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Post by Turdacious »

I’ve started doing chicken galantine ala Jacque Pepin. He does it in five minutes effortlessly; it still takes me more than 30. Damn good and as long as you don’t pierce the skin it still works out no matter how it looks and is worth the effort.
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