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Old 10-11-2020, 08:15 PM
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I hear ya. I wanna say I paid maybe $30 for the chefs knife I have that's a Dexter. It's been freaking awesome, was kind of a trial run but I'm ready to go back and buy more.


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Old 10-12-2020, 06:15 PM
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usually made with beef, pork and veal, and the amounts will differ from region to region in italy, some may exclude 1? But beef and pork necessary in my opinion
Old 10-13-2020, 04:33 AM
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Originally Posted by NCSUboater View Post
Dang them look good! Got any pics of the inside?

Also I see that Dexter knife...lately I've been buying stuff from the local restaurant/commercial kitchen supply store which carries Dexter. Such a great value.
Sorry, no pictures of the inside. The life span of a rack of ribs around here is measured in minutes. Lol. Used the 2.5/1.5/1 method and they were good.

The Dexter factory is about 30 minutes from my house and in the town where I went to high school. I’ve always bought knives and tools there as a habit. Good quality and an outstanding value
Old 10-13-2020, 11:37 AM
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Trying my hand at a smoked meatloaf today. Found the recipe on Kent Rollins site. Hope its not too hot!


Old 10-14-2020, 11:23 AM
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Honenade chicken fried rice. Its nothing fancy but its a fairly quick family favorite.
Old 10-15-2020, 12:44 PM
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Originally Posted by wareagle5.0 View Post

Honenade chicken fried rice. Its nothing fancy but its a fairly quick family favorite.
Is that meow meow chicken?
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Old 10-15-2020, 01:27 PM
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Hey boys if you’re in the market for some cooking tins, these are absolutely awesome. If you’re looking for pans that will work good with a glass top electric range, look no further. I have never had cookware work as well on my glass top. Very heavily built, feel as heavy as cast iron. No coating to chip or flake, $199.99 at Costco.

Old 10-15-2020, 04:13 PM
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Originally Posted by fjmaverick View Post
Is that meow meow chicken?
Haha... sadly they were fresh out of meow meow at the Hoggly Woggly so I had to settle for chicken thighs.
Old 10-16-2020, 07:22 PM
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Originally Posted by Parapapam View Post
Gamberetto Cacio e Pepe:




Which is really easy..... pasta, parmigino, pecorino, butter, pasta water, shrimp and scallions........ but it sounds fancier in Italian.

Mike
Looks delicious but you can't call it Cacio e Pepe if there's no Pepe!!!

"Cheese and pepper". Where's the pepper??
Old 10-16-2020, 08:10 PM
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Default Friday Eats

A look back of the past dishes.

For my mom . Crawfish stuffed Flounder with a Flounder Ceveechee.

Bluefish Omelette

Might of been posted Smoked Chicken Chillads

Happy Pierogi Day. I did not make from scratch.. Bad Bad

Gulf Shrimp Gulf Fish n Venison Sausage Gumbo

My Lucky Pup enjoying poached Salmon Bellies . Do your pup a favor trim your fish bellies n poach .

Cant get enough of TX Wagyu n Jap n Chedda

Houston Astros BBQ Winning Pizza

Turkey Chili
Old 10-17-2020, 02:00 PM
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Wow great looking dishes
Old 10-17-2020, 02:14 PM
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Originally Posted by ChrisW21 View Post
Looks delicious but you can't call it Cacio e Pepe if there's no Pepe!!!

"Cheese and pepper". Where's the pepper??
Added after the photo.... but good catch.

Mike
Old 10-18-2020, 03:20 PM
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grilled quesadilla, 1st try pickled red onions damn good
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Old 10-18-2020, 04:05 PM
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Looks delicious. Nice work
Old 10-18-2020, 04:47 PM
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Smoked a couple chunks of pork overnight on the Traeger, started at 11:30 last night pulled around 1 today then rested to 2:30. Delicious!!!





Old 10-19-2020, 07:34 AM
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Dinner after church yesterday. Beaufort Stew, Low Country Boil, Shrimp boil, whatever you want to call it. In the low country of South Carolina, it's called Frogmore Stew. Local shrimp and corn...
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Old 10-19-2020, 10:23 AM
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Originally Posted by FishLife View Post

Dinner after church yesterday. Beaufort Stew, Low Country Boil, Shrimp boil, whatever you want to call it. In the low country of South Carolina, it's called Frogmore Stew. Local shrimp and corn...
Looks great. Quick question.....Don't the potatoes and the corn cook at different rates/times? How do you manage that in one tray?

Mike
Old 10-19-2020, 11:04 AM
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Originally Posted by Parapapam View Post
Looks great. Quick question.....Don't the potatoes and the corn cook at different rates/times? How do you manage that in one tray?

Mike
It all get's boiled together so you just add things based on length of time to cook. The presentation is after it has been drained.
Old 10-19-2020, 11:29 AM
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Originally Posted by Parapapam View Post
Looks great. Quick question.....Don't the potatoes and the corn cook at different rates/times? How do you manage that in one tray?

Mike
Need a seafood boil recipe
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Old 10-19-2020, 01:03 PM
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Originally Posted by Parapapam View Post
Looks great. Quick question.....Don't the potatoes and the corn cook at different rates/times? How do you manage that in one tray?

Mike
My basic recipe is 1 whole ear of corn per person with some broken in half for the kids, 5 lbs. small red potatoes or the larger ones cut up, 5 lbs. yellow onions cut into 1/8s, 5 lbs. smoked sausage, 4-5 quarts (about 10 lbs.) of shrimp, stick of butter (not margarine), 2 lemons cut in half, 1 pouch of Zatarain's Crab Boil https://www.mccormick.com/zatarains/...-boil-complete.

Put sausage, seasoning, butter, and squeeze the 2 lemons in a pot of water and boil for about 5-10 minutes. Add the onions and potatoes and boil for about 5 more minutes or until the potatoes start to get tender, but not done. Add the corn and bring back to a boil. Add shrimp, stir, put lid on the pot, and cut off the heat. Let stand until the shrimp is done, about 5 more minutes at the most. DO NOT overcook the shrimp. If you like it spicier, add 2 pouches of the seasoning or hot sauce, etc. Old Bay or J.O.'s #1 or #2 can be substituted for the Zatarain's. J.O.'s #2 seems a lot spicier than #1.

The old school way is to just dump it all out on a table with butcher paper down, but I drain it and put in aluminum pans. This will easily feed 20.

Last edited by FishLife; 10-19-2020 at 01:09 PM.
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