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#221 The Hot Pepper

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Posted 25 May 2018 - 10:23 PM

TB get off the bath salts man

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#222 ShowMeDaSauce

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Posted 25 May 2018 - 10:49 PM

Sometimes it takes a few trips to Costco or the market to get a slab of pork belly with enough meat to fat ratio. Most of the time at Costco its way too fatty for anything besides bacon. The really large market in our China town i can just ask the butcher for a meaty cut. They are the cheapest too but also the furthest away.

 

A friend from Taiwan got me hooked on the stuff. He owned a restaurant and would make us authentic stuff. You would just ask for "lunch box" and ended up getting whatever he cooked for the staff that day. It was more like a mystery box because it was pure pot luck. A few small portions of whatever on a bed of rice for $5.



#223 dragonsfire

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Posted 26 May 2018 - 09:50 AM

Last two nights supper.

 

Garlic dip.

-Garlic, Cucumber, Drained Kefir, White Onion, Dried Tomato, Chile powder mix, Oregano, Parsley, Tahini, Dill,  Blized.

 

Onion Pizza

-Fife Flour, Cumin/Caraway, White Onions, crushed tomatoes, three cheeses. Mixed chili powder.

 

 

 

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#224 ShowMeDaSauce

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Posted 27 May 2018 - 12:32 PM

Everyone loves bacon right?.....Well almost. So i was thinking, dont the Chinese love bacon too?...Sorta, its normally air cured during the colder months after marinating but its not cold here. I did what i could in the fridge. The brine is just soy sauce, a dash of five spice, white pepper, ginger powder, raw sugar and rice wine. I laid the pieces on a bed of onions so its not laying in the grease. Gave the skin side up a light sprinkle of salt and Korean pepper flakes.

 

I dont have the luxury of air curing or even cold smoking atm. So into the smoker it went with a little hickory and apple wood. After about an hour the wood will most likely be gone. At that point i may just add a little liquid and cover it for another hour. After that its atleast cooked and preserved longer than fresh. One of the ways ive had pork belly and maybe even char siu is steamed after its been cooked. Think of it as leftovers. You slice it and put it on a bed of Chinese pickled mustard greens in a bowl before steaming.



#225 Ghaleon

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Posted 27 May 2018 - 05:51 PM

The internet improved my general health by turning bacon into an annoying meme. I hardly eat it now.



#226 MikeUSMC

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Posted 04 June 2018 - 07:44 PM

Awwwwwwww SHEEEEEYIT!!!

"Shit on a Shingle!" (aka Biscuits and Gravy)
I'd never even heard of this dish until I joined the military, but after I had it for the first time, I happily ate it (practically) every single day for the next four years, hahaha. This is right up there with Fried Chicken and Waffles for my favorite 2 comfort foods :party:

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Can't have sausage without a side of bacon too ;)
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(Once the sausage is cooked, add the flour and milk; salt and pepper to taste, and stir constantly while it thickens)

Topped with minced Cappuccino Scotch Bonnets
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So. Fa. King. Good! I don't think I could ever get sick of this meal (probably just supposed to be a side dish, lol)
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#227 ShowMeDaSauce

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Posted 04 June 2018 - 09:23 PM

I love sausage gravy but it aint SoS.

 

SoS is creamed chipped beef on toast or just "creamed" ground beef. Ive eatin a truck load of all 3. :D



#228 texas blues

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Posted 05 June 2018 - 03:27 PM

My dear sweet pops was a 26 year USAF NCO Flight Engineer and Vietnam veteran. 

 

He flew out of Tan Son Nhut in 1969.

 

Pop loved SOS.

 

I absolutely hated it.

 

My dear sweet ma made it with milk and hamburger.

 

No garlic.

 

No spice.

 

Not even hot sauce.

 

I hate it almost as much as liver and onions.

 

 

 

 



#229 The Hot Pepper

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Posted 05 June 2018 - 07:27 PM

My dear sweet pops was a 26 year USAF NCO Flight Engineer and Vietnam veteran. 

 

He flew out of Tan Son Nhut in 1969.

 

Pop loved SOS.

 

I absolutely hated it.

 

My dear sweet ma made it with milk and hamburger.

 

No garlic.

 

No spice.

 

Not even hot sauce.

 

I hate it almost as much as liver and onions.

 

Just throw some pineapple in it and wrap it with swiss in a tortilla :lol:



#230 texas blues

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Posted 05 June 2018 - 07:56 PM

 

Just throw some pineapple in it and wrap it with swiss in a tortilla :lol:

 

Negative.

 

Don't copy me.

 

Do your own 'thang and post it.

 

The THP Forum Members are waiting.



#231 The Hot Pepper

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Posted 05 June 2018 - 07:58 PM

Ah come on I want to copy you!!!!



#232 texas blues

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Posted 05 June 2018 - 08:17 PM

Ah come on I want to copy you!!!!

 

No you don't.

 

For one 'thang...

 

You're gonna' need a haircut.

 

And a shave.

 

Now.

 

Get off my lawn.



#233 Rajun Gardener

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Posted 07 June 2018 - 01:29 PM

Beef shorties with mushrooms, pan seared zucchini and shisito peppers.

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#234 Greg H

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Posted 07 June 2018 - 08:27 PM

Nice plate Rajun.


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#235 Muckyai

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Posted 09 June 2018 - 09:45 PM

Vietnamese caramelized ribs (kicked up with fataliis), cole slaw and rice. cde2d725cc2a2affe14eabaebb8fc2e8.jpg

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#236 Rajun Gardener

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Posted 26 June 2018 - 11:11 AM

I cheated and bought a braised chicken then added a few sides. Buttered noodles drizzled with Italian dressing, broccoli from last year, tomatoes and cukes from the garden, corn Maque choux and baby squash.

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I've been picking figs for a few days and I watched a few Youtubes for quick desert ideas. I found one that was fast but didn't have all the ingredients so I improvised.

Fresh figs simmered to a syrup in honey and water till thick then I added about a tablespoon of butter to make the sauce. I used graham crackers and added sour cream to some crackers and went plain with others, I had to taste the difference. These came out amazing and it's so simple. The honey and fig made a rich caramel sauce!! I have to make this again but plate it on sponge cake topped with french vanilla ice cream so the hot figs melt in all that goodness.

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#237 dragonsfire

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Posted 26 June 2018 - 12:37 PM

lol, Nice :)



#238 Rajun Gardener

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Posted 26 June 2018 - 09:00 PM

Back at it tonight, I fried pork steaks, mashed potatoes, gravy, fried eggplants and a cuke/tomato salad. No pics cuz I wanted to try the fig dessert.

 

I cook and usually eat later after I'm done cooking and had a few cocktails but tonight I ate dessert 1st.

 

Short cake dessert shells

vanilla ice cream

the fig ju ju from above!!!

 

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#239 Rajun Gardener

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Posted 12 July 2018 - 09:01 PM

I cooked a shrimp stew, home fries and used panko for the fried shrimp. I can't describe the flavor of a shrimp flavored roux and the salty, crispy fried shrimp. I like to do that with fried chicken too.

 

 

 

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#240 nmlarson

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Posted 14 July 2018 - 01:53 PM

Oven-Fried Crispy Eggplant Parm with Slow Roasted Red Sauce & Fresh Basil

 

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