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batchin' it

Discussion in 'The Lounge' started by MTChevy, Nov 5, 2006.

  1. MTChevy

    MTChevy 3/4 ton status Premium Member

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    Alright guys, it gets extremly boring here in Laramie, WY. I am ready to cook some food instead of microwaving sheeeat all the time. What kinda good recipes can you give me? after i cook it i will picture it and post it up. nothing extremly complicated, nothing all veggied out, just some halfway simple, good tasting, decently fast to make food. What do you all got?
     
  2. MTChevy

    MTChevy 3/4 ton status Premium Member

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    and im headed to the grocery store tonite...
     
  3. Corey 78K5

    Corey 78K5 1 ton status

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    What kind of things do you like to eat?
     
  4. MTChevy

    MTChevy 3/4 ton status Premium Member

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    food... like... ummm noodle dishes, pastas, meats, chili is awesome but i dont got a croc pot, umm, you know... man food
     
  5. Corey 78K5

    Corey 78K5 1 ton status

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    Hmm, let me think for a bit.......
     
  6. chevyfumes

    chevyfumes Court jester

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    Watch for the muzzleflash!
    Burgers...bleu cheese stuffed, garlic baconed, jalopeno topped...You get the idea...
     
  7. jekquistk5

    jekquistk5 Weld nekid Premium Member GMOTM Winner

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    step 1... buy ribs
    step 2... buy sweet baby rays bbq sause
    step 3... through ingreediants 1 and 2 into plastic bag, and let sit for 30min-1hr
    step 4... Place contents of bag on grill
    step 5... enjoy


    DONE

    for a kick.. add a shot of whiskey ;)
     
  8. MTChevy

    MTChevy 3/4 ton status Premium Member

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    dont got a grill either... sucks big time
     
  9. jekquistk5

    jekquistk5 Weld nekid Premium Member GMOTM Winner

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    well then your f'd... have fun with that
     
  10. chevyfumes

    chevyfumes Court jester

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    Pancakes, lots o pancakes...
     
  11. Corey 78K5

    Corey 78K5 1 ton status

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    Here is our recipe for beef stroganoff. It's an excellent one for a noodle dish. You can use venison, elk or bear in place of beef, all are good. I like to have it with some good San Francisco style sour dough bread and a nice green salad. I would suggest a good merlot or dark beer since it is a red meat dish.
    Oh and don't substitute the ingredients or it wont come out right.

    For stroganoff:
    2 tablespoons vegetable oil
    1 pound beef sirloin, cut into 2x1x1/8-inch strips
    Kosher salt and freshly ground black pepper
    6 tablespoons unsalted butter
    12 ounces button mushrooms, quartered
    1 medium yellow onion, thinly sliced
    1 tablespoon tomato paste
    2 tablespoons all-purpose flour
    2 cups beef broth, homemade or low-sodium canned
    1/4 cup sour cream
    2 teaspoons Dijon mustard
    2 teaspoons freshly squeezed lemon juice
    1 tablespoon chopped flat-leaf parsley leaves

    For noodles:
    Kosher salt
    One 12-ounce package wide egg noodles
    2 tablespoons unsalted butter
    Freshly ground black pepper
    Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
    Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
    Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered.
    Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste.
    Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.
     
  12. MTChevy

    MTChevy 3/4 ton status Premium Member

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    tell me bout it... I was a butcher and could BBQ up some good stuff before i came down here...now its a george forman grill
     
  13. Resurrection_Joe

    Resurrection_Joe 1 ton status

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    Pattymelts.........
     
  14. CustomChevy

    CustomChevy 1/2 ton status

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    I know you said no subs corey, but can the mushrooms be safely dropped from that. It sounds f***in amazing, but the girl is allergic to the mush.




    also MTChevy, I was also a butcher for a few years, before gettin (back) into the world of geekdom.


    Store level? or Slaughter?
     
  15. Corey 78K5

    Corey 78K5 1 ton status

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    Yeah I will allow it, but just this once..........
     
  16. chevyfumes

    chevyfumes Court jester

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    gotta sub it with toadstools duh...
     
  17. TSGB

    TSGB 1 ton status

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    Search "Cooking with the lazy bastard."

    If you like crank, search "Cooking with the fat man."
     
  18. chevyfumes

    chevyfumes Court jester

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    Ouch....:haha: :haha: :haha:
     
  19. MTChevy

    MTChevy 3/4 ton status Premium Member

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    store level. It was a big wholesale shop with all the fancy machinery, but no slaughter. My dad owns the place


    Corey thanks for the recipe man, it sounds damn good and i will give it a try here soon
     
  20. jekquistk5

    jekquistk5 Weld nekid Premium Member GMOTM Winner

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    Brochures?
     

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