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Go Back   E46Fanatics > Everything Else > The Off-Topic > Food Talk

Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 03-04-2013, 04:58 PM   #1841
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A word of warning...too many people have been posting up restaurant food and not their own....do it again, and you will be required to fedex whatever restaurant food you post to every participating fanatic in this thread. Sh!t could get expensive. You have been warned.
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Old 03-08-2013, 09:29 PM   #1842
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lol we should make separate threads though seriously.... i really do appreciate all of the good quality restaurant pics with descriptions.(fisch)
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Old 03-12-2013, 08:37 PM   #1843
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Old 03-12-2013, 09:42 PM   #1844
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Nice sear.
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Old 03-12-2013, 09:54 PM   #1845
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Stuffed squash blossoms... mmmmm
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my fav... those aren't in season up here right now
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Old 03-13-2013, 02:45 PM   #1846
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Making a 5 pound pork shoulder right now. I am going to take out of oven and rub with oil in 10 will snap a pick then. Dry roasting snd getting its first bake set at 450 with dry rub for 30 min

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Old 03-13-2013, 02:56 PM   #1847
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Now I drizzle a 50/50 olive and grapeseed oil on it and put it back at 350 for about 4 hours..

Will report back then
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Old 03-13-2013, 04:37 PM   #1848
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Now I drizzle a 50/50 olive and grapeseed oil on it and put it back at 350 for about 4 hours..

Will report back then
If you are cooking it for such a long time, you may want to cover it. 4 hours will dry that beast out me thinks.
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Old 03-13-2013, 05:41 PM   #1849
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Yes sorry forgot to mention the last 3-2 hours I cover with foil I also pour beer in the bottom every hour or so

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Old 03-13-2013, 06:59 PM   #1850
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Yes sorry forgot to mention the last 3-2 hours I cover with foil I also pour beer in the bottom every hour or so

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Like a boss.
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Old 03-15-2013, 07:09 PM   #1851
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Picked up this beauty for dinner..USDA prime
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Old 03-15-2013, 07:56 PM   #1852
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Topped with some bleu cheese cooked to medium rare..perfect
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Old 03-20-2013, 01:48 PM   #1853
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Not a big blue cheese on steak guy but that looks great
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Old 03-23-2013, 08:01 PM   #1854
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First go at a chicken pita and homemade tzatziki sauce, tastes great but my sauce is a little thin. What could I do to thicken it up?

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Old 03-23-2013, 09:36 PM   #1855
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What did you use to make the sauce? Here is the correct way.

1) container of Chobani (or whatever brand you want) greek PLAIN yogurt.
2) 1 clove of garlic (grated)
3) teaspoon of chopped parsley (use dill if eating with fish)
4) 1/2 teaspoon of lemon juice.
5) Kosher salt/pepper.
6) 1 ISRAELI cucumber de-seeded, grated on a garlic grater like the one below...about that size. Use 1/2 a cucumber for 1 cup of yogurt.


(Israeli cucumbers have a more potent flavor and don't have a lot of water and seeds)

Mix it all up, enjoy. If you dont de-seed the cucumber it will leech water into the yogurt and thin it down (not to mention, water down the flavor.) Sometimes you WANT the sauce thin, in which case, don't de-seed the cucumber, and adjust the seasoning to compensate for the extra water.
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Old 03-23-2013, 10:15 PM   #1856
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Ahhhh that's where I went wrong, I didn't de-seed the cucumber. Otherwise the recipe I followed was pretty much the same. How would I go about removing the seeds? Just cut the sides off and toss the core of the cucumber?
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Old 03-23-2013, 10:29 PM   #1857
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Ahhhh that's where I went wrong, I didn't de-seed the cucumber. Otherwise the recipe I followed was pretty much the same. How would I go about removing the seeds? Just cut the sides off and toss the core of the cucumber?
It's easier than that. Split it down the middle (lengthwise), grab a teaspoon, and scrape out the core of the cucumber until you have just "meat" left. I always do this, including salads, keeps the salad from becoming watered down.
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Old 03-23-2013, 10:39 PM   #1858
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Easy enough. I might give it another go tomorrow with the extra yogurt I have ledt
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Old 03-24-2013, 06:19 PM   #1859
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I made some more and it still doesn't have the consistency I'm looking for. Costco sells some good sauce that's nearly as thick a the yogurt itself. I'll have to keep playing with the ratios I guess
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Old 03-24-2013, 08:06 PM   #1860
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In progress.
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