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BEGIN! Cheesy Weekend II


Best Answer The Hot Pepper, 10 December 2016 - 06:57 PM

BONUS! You are allowed a second entry in the same category. So you can enter a total of 3 max. Meal, Dessert, and a bonus! BOOM!

 

Happy Hellidays! :hell: 

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#241 geeme

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Posted 11 December 2016 - 10:44 PM

So I learned tonight that making sugar "cups" is way harder than they make it out to be on the video. Way harder. But hey - they TASTE really good! Will you believe me if I say I was going for a Chihuly look???

 

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Plate up and such mañana.


Edited by geeme, 11 December 2016 - 10:45 PM.

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#242 dragonsfire

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Posted 11 December 2016 - 11:26 PM

Bison Cheese Meatloaf

 

1 lb Bison Ground

1 brick Limburger Cheese.

1/2 brick Smoked cheddar cheese.

1 cup Smoked Gouda

2 cups flourets

1 cup cranberries.

3 boiled eggs

5 small raw eggs

1 cup Buckwheat

1 cup Brown Rice Flower.

2 tbsp yellow Habanero

1 tbsp Chipotley

1 tbsp Smoked paprika

1 tbsp seasoning

1/2 tbsp Cumin

1 tbsp dried Ginger

1 cup dried sliced Portobello mushroom.

1/2 cup apple juice

 

 

Oil pan with coconut oil

Place apple juice, florets and Portobello in the bottom, add some seasoning and habanero power.

Mix up dry ingredients

Fry up Bison

Mix Fried Bison in dry mix, cranberries and mix till fine granules. Point of the flours is to absorb the juice and fat from cheese creating moisture.

Add a layer of the Bison mix in the pan, cut up Limburger evenly to cover.

Lay another layer mix till top.

Slice up Smoked cheddar and cover the top.

Bake at 300f for 90 min.

Mix up raw eggs and smoked Gouda (smoked Gouda does not melt) then place in pot and slowly heat to make a custard.

Once Meatloaf is cooked, flip onto back, slice up cooked eggs place on top and then add Cheese Custard.

 

Mmmmmmmmmmmmmmmm

 

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#243 Scoville DeVille

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Posted 11 December 2016 - 11:30 PM

Will you believe me if I say I was going for a Chihuly look??

Yes. :rofl: :rofl: :rofl: :rofl:

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20161211_223756.jpg.


Nailed it. :rofl:

#244 grantmichaels

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Posted 12 December 2016 - 12:35 AM

Bison Cheese Meatloaf

 

 

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:pray:

 


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#245 Ozzy2001

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Posted 12 December 2016 - 08:20 AM

Nice plates Masher and Dragon!

#246 paulky_2000

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Posted 12 December 2016 - 09:40 AM

Good Googly Moogly!!! You guys took this thing up a few notches while I was hangin' out with Retta and friends last night!! It makes my dinner look kind of pale in comparison....but I'm kind of good with that.

 

KUDOS TO ALL OF YOU!!!

 

My dinner was more about relaxation and being social. The Main showcase is definitely the cheese......but it all comes together to make a perfect meal.

 

More preliminary photos:

 

Table all set...

 

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Cranberry-Walnut bread....

 

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Sneaky heat...;)

 

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Beef, chicken, and shrimps......all seasoned and ready to go!

 

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And my Sweet Retta......making the magic happen!!

 

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:)


It means she's going to win ...


#247 Masher

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Posted 12 December 2016 - 10:07 AM

 

 

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Looks Delicious!!!  :cheers:



#248 Hybrid Mode 01

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Posted 12 December 2016 - 10:14 AM

 

Beef, chicken, and shrimps......all seasoned and ready to go!

 

 

 

 

 

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     Ha! I knew I saw shrimp in that other teaser pic. I can't wait to see some action shots!



"Nobody wins in a dairy challenge."       -Kenny Rogers


#249 paulky_2000

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Posted 12 December 2016 - 10:34 AM

Circle-H Fondue Night:

 

Welcome friends!! Come in! It's cold and rainy outside......but inside, the fire is going.....and the food is nearly ready!

 

So.....warm yourselves by the hearth.....while I share the the experience with everyone!

 

Ingredients and prep:

 

-Whole wheat, cranberry-walnut bread......cubed and toasted in a 450 degree oven for 10 minutes.

 

-Biohazard (sprinkled on EVERYTHING)....and HSL's famous PURE EVIL......just ONE DROP in the cheese! :shocked:

 

-One pint of heavy cream and 3TBSP of Caribbean Jerk Seasoning. Add in medium saucepan....and simmer till reduced by 1/2. This sauce is good on EVERYTHING!!!

 

- Top sirloin, boneless chicken breast (both cubed), and large gulf shrimp.....seasoned with S&P....and a bit of Weber Steak/Burger seasoning....then put in the fridge to get happy!

 

-One pound of natural Swiss cheese, 8 OZ of Gruyere cheese,1/4 tsp nutmeg, white pepper, one drop PURE EVIL, one clove garlic (crushed into a paste), 2 tsp of flour, Biohazard to taste, and 1 and 1/2 cups of dry white wine. (in a large bowl grate the two cheeses together....and add the nutmeg and pepper. mix by hand till well incorporated. In the fondue pot, add half the wine, garlic, and PURE EVIL. Heat till barely simmering...NOT BOILING!! Slowly add handfulls of the cheese while gently stirring to incorporate.......adjust thickness with splashes of wine till desired, yummy, cheesy thickness is achieved. Set pot on 190 and stir occasionally.

 

- In a separate fondue pot, add 1 1/2 inches of your favorite cooking oil (as long as it has a high flash-point) and set temperature to 365 degrees. ***WARNING....always use breakaway cords and monitor small children when cooking with hot oils!!! I can't stress that enough!!!!!*** 

 

Everyone gather around the bar!!! The fondue is ready to go!!

 

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Now.....come sit by the fire....and ENJOY!! :cheers:

 

 


Edited by paulky_2000, 12 December 2016 - 10:40 AM.

It means she's going to win ...


#250 Masher

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Posted 12 December 2016 - 10:42 AM

I have never done Fondue and that looks pretty inviting, thanks for sharing. I want a fondue pot now :cheers:



#251 tctenten

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Posted 12 December 2016 - 10:42 AM

That looks great. Best cheese pull/drip so far!

#252 The Hot Pepper

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Posted 12 December 2016 - 01:55 PM

We are still going today folks!!!!

#253 stettoman

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Posted 12 December 2016 - 02:29 PM

Oh my. That is the most convincing argument FOR a fondue pot I've ever seen.

Do what I mean, not what I say.....


#254 JoynersHotPeppers

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Posted 12 December 2016 - 02:35 PM

Makes me want to fondue some sausage :)


Edited by JoynersHotPeppers, 12 December 2016 - 02:35 PM.

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#255 stettoman

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Posted 12 December 2016 - 02:53 PM

Dangit, I wanna play some more but my kid has a project for a college class that I've been asked to assist--a vat of Ojibwe Baaka'akwe Naboob. I'd sure love to tweak it a smidge.....Alas, no cheese....

Do what I mean, not what I say.....


#256 Hybrid Mode 01

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Posted 12 December 2016 - 03:09 PM

Dangit, I wanna play some more but my kid has a project for a college class that I've been asked to assist--a vat of Ojibwe Baaka'akwe Naboob. I'd sure love to tweak it a smidge.....Alas, no cheese....

 

 

 

 

     From Wikipedia: "The Ojibwa people were very skilled cheesemakers as evidenced in authentic recipes for Baaka'akwe Naboob."

 

     Step 1 - Make a killer pan of lasagne, mac n' cheese, enchiladas or whatever and label it "Baaka'akwe Naboob".

     Step 2 - Print the above quote and tape it to the aforementioned pan of cheesy goodness.

     Step 3 - Tell kid's professor he's been making Baaka'akwe Naboob wrong all these years and to take a hike if he doesn't appreciate your authentic Ojibwe cooking. 

     Step 4 - Take pics, win throwdown.

     Step 5 - Maybe think about transferring kid to new school.



"Nobody wins in a dairy challenge."       -Kenny Rogers


#257 stettoman

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Posted 12 December 2016 - 03:58 PM

 
 
 
 
     From Wikipedia: "The Ojibwa people were very skilled cheesemakers as evidenced in authentic recipes for Baaka'akwe Naboob."
 
     Step 1 - Make a killer pan of lasagne, mac n' cheese, enchiladas or whatever and label it "Baaka'akwe Naboob".
     Step 2 - Print the above quote and tape it to the aforementioned pan of cheesy goodness.
     Step 3 - Tell kid's professor he's been making Baaka'akwe Naboob wrong all these years and to take a hike if he doesn't appreciate your authentic Ojibwe cooking. 
     Step 4 - Take pics, win throwdown.
     Step 5 - Maybe think about transferring kid to new school.


But-but-but.....I LIKE Baaka'akwe Naboob. I will research it though, and I WILL FIND an authentic variation using Ojibwe cheese (or Velveeta). Maybe with a little chipotle in it.

Eating Baaka'akwe Naboob is almost as fun as saying Baaka'akwe Naboob, over and over again...

...faster and faster and faster....


BTW, have you ever tried Ojibwe cheese? It takes the Naboob out of Baaka'akwe Naboob.....

Do what I mean, not what I say.....


#258 The Hot Pepper

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Posted 12 December 2016 - 04:53 PM

less talk

more cheese

#259 Hybrid Mode 01

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Posted 12 December 2016 - 05:03 PM

But-but-but.....I LIKE Baaka'akwe Naboob. I will research it though, and I WILL FIND an authentic variation using Ojibwe cheese (or Velveeta). Maybe with a little chipotle in it.

Eating Baaka'akwe Naboob is almost as fun as saying Baaka'akwe Naboob, over and over again...

...faster and faster and faster....


BTW, have you ever tried Ojibwe cheese? It takes the Naboob out of Baaka'akwe Naboob.....

 

 

 

     Honestly, post #256 was 100% pure grade-A horseshit. I actually just now looked up baaka'akwe naboob and I think I'm going to have to give it a shot one of these days! I have a ton of wild rice on hand from a buddy of mine who lives in Bemidji. If I do, I think I'll probably omit the cheese (no matter how authentic it is  ;) ) and try it as is. 



"Nobody wins in a dairy challenge."       -Kenny Rogers


#260 Student of Spice

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Posted 12 December 2016 - 05:13 PM

Yes. :rofl: :rofl: :rofl: :rofl:

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Nailed it. :rofl:


Lmmfao @ "nailed it"

What I've felt, what I've known, Turn the pages, turn the stone. Behind the door, should I open it for you? What I've felt, what I've known. Sick and tired, I stand alone. Could you be there? ' Cause I'm the one who waits for you, Or are you unforgiven, too? 

 





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