What did everyone cook today?
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Dr_Pain I gonna make my 1st attempt at roix tonight. Hopefully it comes out ok!
RON PARRISH said in What did everyone cook today?:
Dr_Pain I gonna make my 1st attempt at roix tonight. Hopefully it comes out ok!
You got that! Just take your time, constantly stirring over medium heat max!. Better to have a little more oil than having a dry roux (which is harder to brown evenly). Trust your nose. It should smell nutty and not smoky. If it is smoky then you need to get it off the heat and stir fast otherwise it will be burnt. If it is burnt, scrap it and start again.
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Dr_Pain I gonna make my 1st attempt at roix tonight. Hopefully it comes out ok!
RON PARRISH You’ll do fine. Low and slow is what the DR and I would say. For large pots, I’ve gone to the oven method vs stovetop.
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GWG8541 Germany has not come up with very many good beers as far as I’m concerned. Give me a nice Porter
From a good old American brewery. Got to believe America makes the best beersDeparting Contestant I’m with you on that. I like darker beers, porters and lagers. Well its probably easier to say anyting but IPA’s, but I have had one or two tolerable IPA’s.
“You never really die until you end up on the wall at a Cracker Barrel”
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 Wow I just ate and that made me hungry again.
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A little chilly to be grilling so we broiled 1 1/4 inch pork chops with egg plant, kim chi, and steamed rice. I was sipping a home-brewed honey- ale and the wife was drinking a nice pinot.
I can’t take any credit for the cooking other than tracking the temperature of the pork chops with my new Meater + temperature probe.
processhead great looking meal
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Departing Contestant I’m with you on that. I like darker beers, porters and lagers. Well its probably easier to say anyting but IPA’s, but I have had one or two tolerable IPA’s.
GWG8541 Departing Contestant I like IPAs especially when it is hot out, I lean towards darker beers as the temps cool.
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
“You never really die until you end up on the wall at a Cracker Barrel”
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
GWG8541 oh man that looks great
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
GWG8541 I can smell it, because it looks so good
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
GWG8541 That looks good, I love fried rice.
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GWG8541 Departing Contestant I like IPAs especially when it is hot out, I lean towards darker beers as the temps cool.
YooperDog me too but I really need to cut back on all the porters and stouts, I am loosing my girlish figure. there are some very good 100 calorie IPA’s out there…but it is hard in the winter
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Departing Contestant I’m with you on that. I like darker beers, porters and lagers. Well its probably easier to say anyting but IPA’s, but I have had one or two tolerable IPA’s.
GWG8541 i switched to IPA’s in the summer to save calories and made myself learn to like them
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GWG8541 i switched to IPA’s in the summer to save calories and made myself learn to like them
Departing Contestant I’ve had a few decent IPA’s, but I just cut back on my intake and drink somethingI like. I drink more whiskey than beer now. Since I have seem to have gotten older, beer wakes me up too much at night to use the bathroom. Whiskey let’s me sleep all night.
“You never really die until you end up on the wall at a Cracker Barrel”
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It was still warm enough today to fire up the outdoor griddle. The wife requested shrimp fried rice, so that was it. Simple, easy, and tasty.
GWG8541 Just love it when we can play. Plus, it looks like a hit.
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I love gravy/roux on everything and low and slow will never fail you. It is way easier to turn up the heat than cool it down.
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Departing Contestant I’ve had a few decent IPA’s, but I just cut back on my intake and drink somethingI like. I drink more whiskey than beer now. Since I have seem to have gotten older, beer wakes me up too much at night to use the bathroom. Whiskey let’s me sleep all night.
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RON PARRISH said in What did everyone cook today?:
Dr_Pain I gonna make my 1st attempt at roix tonight. Hopefully it comes out ok!
You got that! Just take your time, constantly stirring over medium heat max!. Better to have a little more oil than having a dry roux (which is harder to brown evenly). Trust your nose. It should smell nutty and not smoky. If it is smoky then you need to get it off the heat and stir fast otherwise it will be burnt. If it is burnt, scrap it and start again.
Dr_Pain
Well this is how everything turned out . Made a seafood gumbo (I think) with oysters ,shrimp and mussels. never made it before so I may have made a mess but man did it taste good!
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