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El Guapo & Randy Reed's Cooking Thread


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#1141 brvheart

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Posted 13 September 2014 - 10:21 PM

I don't like fruit or beer with my meat. I'm going to have to pass.

View PostiZuma, on 20 August 2012 - 11:32 AM, said:

napa I was jesus christing suited, you guys just slipped in before me.

#1142 BigDMcGee

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Posted 14 September 2014 - 06:27 AM

ya'll are smoking sherm, that shit makes the best gravy I've ever had.
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#1143 Essay21

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Posted 14 September 2014 - 09:49 AM

What's the best way to microwave frozen chicken nuggets?

#1144 hank213

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Posted 14 September 2014 - 09:58 AM

in a deep fryer.
Bloody Mary, full of vodka, blessed are you among cocktails. Pray for me now at the hour of my death, which I hope is soon. Amen.

#1145 SuitedAces21

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Posted 14 September 2014 - 10:39 AM

Posted Image

View PostRon_Mexico, on 23 April 2014 - 04:48 PM, said:

Now that i've had a few drinks, I'm ready to admilt that the reason I dont post more is suited.

I hate every fiber of his being. He's awful and everything he writes is wrong, coupled with being annoying. Its uncanny how awful he is. If he was around when this thread was thriving, he would have killed it. Thankfully, he wasnt.

Maybe in the real world, he's not so awful (evidence says otherwise) but here, he makes me want to fight. Nobody makes me want to fight. Its beyond weird. I almost feel bad, but I dont

#1146 Tiltinagain

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Posted 17 September 2014 - 06:25 PM

I forgot about this thread. Too bad it died out. Along with most of the regular posters in here.

View PostJubilantLankyLad, on 23 October 2015 - 04:24 PM, said:

Go to hell, brvy.

View Postfrautotenkinder, on 22 May 2014 - 09:20 PM, said:

I am not comfortable with vaginas and lunch meats being in the same metaphor. Anything besides saying or implying that is an improvement.



speedz99 said:

Fine...when god dies, I'll be ok with people being upset on facebook.


#1147 JubilantLankyLad

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Posted 17 September 2014 - 06:55 PM

Dice three chicken breasts.
Season liberally and brown them in oil in a large saute pan, then remove to the side. Add to the pan:
a large handful of linguini
a sliced onion
6 cloves of sliced garlic
two big double handfuls of cherry tomatoes, halved
10 or so leaves of fresh basil, coarsely chopped
a couple glugs of olive oil
as much chili pepper flake as you can handle (.5 - 1 teaspoon)
1 litre of water

Bring it to a boil, stirring constantly, and cook for 9 minutes (stirring) until the noodles are acceptably cooked and the sauce has thickened to your liking. Serve with parmesan.


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#1148 Tiltinagain

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Posted 17 September 2014 - 07:27 PM

Sounds good. Season liberally with what? Salt and pepper or???

Also, how many cups in a litre??

View PostJubilantLankyLad, on 23 October 2015 - 04:24 PM, said:

Go to hell, brvy.

View Postfrautotenkinder, on 22 May 2014 - 09:20 PM, said:

I am not comfortable with vaginas and lunch meats being in the same metaphor. Anything besides saying or implying that is an improvement.



speedz99 said:

Fine...when god dies, I'll be ok with people being upset on facebook.


#1149 JubilantLankyLad

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Posted 17 September 2014 - 09:12 PM

4 cups in a litre (1 quart, I think?)
yes, salt and pepper.
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#1150 ChicagoPhil

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Posted 13 October 2014 - 06:43 AM

Posted Image

#1151 SuitedAces21

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Posted 13 October 2014 - 02:07 PM

where's the chicken?

View PostRon_Mexico, on 23 April 2014 - 04:48 PM, said:

Now that i've had a few drinks, I'm ready to admilt that the reason I dont post more is suited.

I hate every fiber of his being. He's awful and everything he writes is wrong, coupled with being annoying. Its uncanny how awful he is. If he was around when this thread was thriving, he would have killed it. Thankfully, he wasnt.

Maybe in the real world, he's not so awful (evidence says otherwise) but here, he makes me want to fight. Nobody makes me want to fight. Its beyond weird. I almost feel bad, but I dont

#1152 ChicagoPhil

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Posted 13 October 2014 - 10:06 PM

 SuitedAces21, on 13 October 2014 - 02:07 PM, said:

where's the chicken?

I'm too drunk to taste this chicken!!

Posted Image

#1153 BigDMcGee

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Posted 26 November 2017 - 02:57 PM

 El Guapo, on 07 October 2008 - 07:56 AM, said:

Since the Holidays are coming up here is the turkey I make each year. It is a take off of one Emeril did a few years back. But I have tweaked it to my liking.1 Turkey1 Cup of Kosher salt1 Cup Peppercorns1 Cup crushed pepper1l b cranberries1 lb unsalted butterPaprikaChili PowderGarlic PowderOnion PowderOreganoBasilGallon of Apple Cider (the thick homemade stuff)6 Pack of Dark beer ( I use Full Sail Amber Ale)Get a large bowl or even a plastic storage bin and put the rinsed turkey and cover with salt, pepper, peppercorns, cranberries (crushed a bit) Apple cider and beer. You are going to want to let that brine for at least 24 hours, 48 would be preferable.On the day you are going to cook it, you will take the butter and melt it with the rest of the spices(change that up to your taste)I use a turkey roaster like this:Posted ImageBut you can do this in the oven, or on a BBQ.Stuff the turkey with whatever stuffing you like, put some potatoes, quarter onions, apples bell peppers, and lemons around the turkey in the roaster. Cover the turkey in some of the butter, then every 15-30 minutes add more butter. After 2-3 hours depending on size you will have the juiciest turkey you have ever eaten.Also the gravy you make from the drippings will have the most wonderful apple flavor and will be very sweet.

Shout out to El G for this recipe. I don't make it anymore, because my holiday meals are too small to justify the pain in the ass making a turkey is, but it's legit the best roast turkey I've ever had, makes the breast ridiculously tender and the gravy is indescribably good. I will make this again someday
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#1154 brvheart

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Posted 27 November 2017 - 11:29 AM

Just to help read the recipe since it's one of the broken ones.

"Since the Holidays are coming up here is the turkey I make each year. It is a take off of one Emeril did a few years back. But I have tweaked it to my liking.

1 Turkey
1 Cup of Kosher salt
1 Cup Peppercorns
1 Cup crushed pepper
1l b cranberries
1 lb unsaltedbutter
Paprika
Chili Powder
Garlic Powder
Onion Powder
Oregano
Basil
Gallon of Apple Cider (the thick homemade stuff)
6 Pack of Dark beer ( I use Full Sail Amber Ale)

1. Get a large bowl or even a plastic storage bin and put the rinsed turkey and cover with salt, pepper, peppercorns, cranberries (crushed a bit) Apple cider and beer. You are going to want to let that brine for at least 24 hours, 48 would be preferable.

2. On the day you are going to cook it, you will take the butter and melt it with the rest of the spices(change that up to your taste)

3. I use a turkey roaster like this:

Posted Image
But you can do this in the oven, or on a BBQ.

4. Stuff the turkey with whatever stuffing you like, put some potatoes, quarter onions, apples, bell peppers, and lemons around the turkey in the roaster.

5. Cover the turkey in some of the butter, then every 15-30 minutes add more butter.

6. After 2-3 hours depending on size you will have the juiciest turkey you have ever eaten.

7. Also the gravy you make from the drippings will have the most wonderful apple flavor and will be very sweet."

View PostiZuma, on 20 August 2012 - 11:32 AM, said:

napa I was jesus christing suited, you guys just slipped in before me.

#1155 rcgs59

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Posted 07 February 2018 - 10:49 AM

http://marcussamuels...stickers-recipe

for people who do not like too much heat add some cream cheese to the meat mixture



INGREDIENTS

24 round dumpling wrappers
3/4 pound ground chicken
1 red onion, diced
4 tablespoons hot sauce
1 cup chicken broth
1/2 cup Maytag blue cheese, crumbled
1 cup sour cream
Small bunch of chives, chopped
Salt
Pepper


DIRECTIONS

  • Mix the chicken, onions, hot sauce and salt and pepper to taste together in a bowl. Place approximately 1 teaspoon of the filling onto 1 dumpling wrapper, covering the remaining wrappers with a damp cloth. Wet both side of the wrapper and press together, forming a semi-circle. Fold the edges of the wrapper together, creating a scallop effect to seal in the filling. Set on a sheet pan and cover with a damp cloth. Repeat until all the filling is gone.
  • Heat a small amount of oil in a large saute pan over medium heat. Add 6-8 potstickers at a time to the pan and cook for 2 minutes until the bottoms are crispy and golden. Gently add 1/3 cup chicken broth to the pan, cover and steam on low heat for 2 more minutes until the meat is cooked through.
  • Meanwhile, mix the blue cheese, sour cream, chives, salt and pepper together. Refrigerate until ready to serve. The dipping sauce can be made a day in advance.
  • After the first batch of potstickers is finished, place them in the oven to keep them warm. Repeat with remaining potstickers until all are cooked. Serve with blue cheese dipping sauce.
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#1156 David_Sklansky

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Posted 01 May 2018 - 03:49 PM

I bought an 48", propane-powered outdoor griddle on a lark, and it's really coming into its own. I've been hosting a bunch of people for this whole transsexual education/Far Eastern immigration kink I'm working on, and this griddle absolutely dominates large scale American breakfast. Don't be that sex program host who just buys a crate of Eggos and a bunch of cereal, get a giant griddle.
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#1157 Napa Lite

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Posted 02 May 2018 - 06:30 AM

Hey, Dutch. Iíve got nothing to add. Just saw you posted last and I always enjoy your posts. Iím in the process of buying a house and it has a gas range. Pretty stoked about it.




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