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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #81
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    Quote Originally Posted by PlumberKhan View Post
    Yes he does. And I even saved the pic of them and had it as the wallpaper on my laptop...lol

    Wow!!!!! Beautiful! Can you fedex them here.

  2. #82
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    Quote Originally Posted by 32green View Post
    Things that have caused drunken arguments at PK's house;

    Bee's
    The weather
    Dustin Hoffman
    Reading glasses
    Pens
    Pez
    empty milk
    scissors
    CHief Jay Strongbow
    A tire

    -

  3. #83
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    Quote Originally Posted by JStokes View Post
    The other thing that is always a hit as an appetizer are grilled pork loins. I brine them overnight (I simmer in about 3-4 cups of water, whole peppercorns, fresh thyme and fresh sage then once they have started to wilt I add in equal parts kosher salt and brown sugar- a lot (depending how big the brine, i.e., how many quarts/gallons of liquid for the task at hand) and then top it off with a lot of apple juice) and I grill them and toward the end I hit them either with a glaze of 50-50 dijon mustard to molasses or a very thick teriaki glaze with some fresh minced garlic. Delicious, slice them right on a platter and serve as finger food. The brine keeps them very juicy.




    _
    Nice!

  4. #84
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    Quote Originally Posted by 32green View Post
    I usually pick up a dough from the Pizzeria by me for like 3 bucks.

    They throw it in a bag.

    Made some really cool personal pizza's on the charcoal grill that way.

    The combinations of toppings are endless.
    I gotta ask at my local pizzeria, a lot of people tell me they do this.

    I frigging hate the pizza dough the sell in the supermarket.

    _

  5. #85
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    mmmmmmm......pork......



  6. #86
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    Quote Originally Posted by JStokes View Post
    I gotta ask at my local pizzeria, a lot of people tell me they do this.

    I frigging hate the pizza dough the sell in the supermarket.

    _

    You can buy a bag of King Arthur's bread flour for $5 and get about four three dough (large not personal pie size) batches that IMO will blow away any of the **** they sell at the pizzerias around me anyway. Actually I never even pay $5, when they go on sale for 2/$5 which they do pretty regularly I load up. It takes about a half hour to whip up a batch in the mixer and they freeze well. No way I'd pay 3 bucks for a 13oz. dough that I do better for about .25c. Besides I like bread making and the kids do too.

  7. #87
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    Ran 10.2 miles yesterday morning, then made these big crunchy Cuban sammiches for lunch for me and the GF.




    _

  8. #88
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    Quote Originally Posted by JStokes View Post
    Ran 10.2 miles yesterday morning, then made these big crunchy Cuban sammiches for lunch for me and the GF.




    _

    Not loving those plates. I'm lukewarm.

  9. #89
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    Quote Originally Posted by JStokes View Post

    _
    I had a hot pocket for lunch.

    In case you were wondering, that's Latin for "GFY"....









    Seriously...those things look delicious.

  10. #90
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    My daughter is coming in from Boston next weekend, so I'm having a the first big ass pool party of the season.

    By special request, as one of the beverages, am making Berry Infused Vodka, needs about 4-5 days to be ready and it just gets better after that. By game-time next Saturday, this should be delicious.

    Berries, simple syrup, vanilla extract, vodka and let it sit.





    Day 1



    Note: That clock hasn't had a battery in it in about 7 years.
    _

  11. #91
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    Not sure if that vodka would last till Saturday at my place. I might have to try that though. Do you eat the fruit afterwards?

    Why no Goose? I thought you had class.

    Well at least it is in Ciroc.

  12. #92
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    Quote Originally Posted by DDNYjets View Post
    Not sure if that vodka would last till Saturday at my place. I might have to try that though. Do you eat the fruit afterwards?

    Why no Goose? I thought you had class.

    Well at least it is in Ciroc.
    Couple of thoughts.

    1. Once the vodka has been infused, all the earthly goodness has been extracted from the fruit, so it turns almost a milky white and you really don't want to eat it. You can, but it doesn't taste very good--it's not like injecting a watermelon with vodka.

    2. I have class, but I am also not a moron. You never use premium vodka for mixed drinks (especially an infused vodka), it's just a turrble waste of money. If I WAS a moron and decided to throw money away, it would be Belvedere, not Grey Goose. But any decent vodka will do, by the time the the syrup and the vodka macerates the fruit, it will be as smooth as any vodka you've ever had. Actually doesn't even taste like vodka, it has zero bite.

    3. If you were to make the infused vodka today, and then drink it immediately, you'd just be drinking vodka. You have to let it sit. Your patience will be rewarded.

    4. It also helps to get a vodka infuser, you can order them on-line or you could probably just get one at Chef Central (an iced tea maker). You need the marbles to filter out any seeds so they don't get caught in the spigot.



    _

  13. #93
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    Quote Originally Posted by JStokes View Post
    Ran 10.2 miles yesterday morning, then made these big crunchy Cuban sammiches for lunch for me and the GF.




    _

    I'd be much more impressed if you ate the Cubans and drank the beer and then ran the 10 miles.

  14. #94
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    Quote Originally Posted by JStokes View Post
    My daughter is coming in from Boston next weekend, so I'm having a the first big ass pool party of the season.

    By special request, as one of the beverages, am making Berry Infused Vodka, needs about 4-5 days to be ready and it just gets better after that. By game-time next Saturday, this should be delicious.

    Berries, simple syrup, vanilla extract, vodka and let it sit.





    Day 1



    Note: That clock hasn't had a battery in it in about 7 years.
    _

    Jebus, you really are the hostess with the mostess (Bobbi Fleckman!).

  15. #95
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    Quote Originally Posted by JStokes View Post
    Couple of thoughts.

    1. Once the vodka has been infused, all the earthly goodness has been extracted from the fruit, so it turns almost a milky white and you really don't want to eat it. You can, but it doesn't taste very good--it's not like injecting a watermelon with vodka.

    2. I have class, but I am also not a moron. You never use premium vodka for mixed drinks (especially an infused vodka), it's just a turrble waste of money. If I WAS a moron and decided to throw money away, it would be Belvedere, not Grey Goose. But any decent vodka will do, by the time the the syrup and the vodka macerates the fruit, it will be as smooth as any vodka you've ever had. Actually doesn't even taste like vodka, it has zero bite.

    3. If you were to make the infused vodka today, and then drink it immediately, you'd just be drinking vodka. You have to let it sit. Your patience will be rewarded.

    4. It also helps to get a vodka infuser, you can order them on-line or you could probably just get one at Chef Central (an iced tea maker). You need the marbles to filter out any seeds so they don't get caught in the spigot.

    _
    LOL. Thanks for the info.

    BTW, I was only teasing.

  16. #96
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    Quote Originally Posted by DDNYjets View Post
    LOL. Thanks for the info.

    BTW, I was only teasing.
    I know, but there are some real dicks on this board, I don't want to get chastised for not giving them the lowdown.

    Hate short-shrifting these guys.

    _

  17. #97
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    Quote Originally Posted by JStokes View Post
    I know, but there are some real dicks on this board, I don't want to get chastised for not giving them the lowdown.

    Hate short-shrifting these guys.

    _
    Two things that I believe come natural to you.

  18. #98
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    I made some Mac n Cheese from scratch, no pics though.

    Also made some open face tuna sandwichesm added curry powder to the tuna, twas a mistake.

  19. #99
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    Quote Originally Posted by JStokes View Post
    My daughter is coming in from Boston next weekend, so I'm having a the first big ass pool party of the season.

    By special request, as one of the beverages, am making Berry Infused Vodka, needs about 4-5 days to be ready and it just gets better after that. By game-time next Saturday, this should be delicious.

    Berries, simple syrup, vanilla extract, vodka and let it sit.





    Day

    _

    There's recovering alcoholics on the board A.Hole!!!!

  20. #100
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    Quote Originally Posted by thebigragu View Post
    There's recovering alcoholics on the board A.Hole!!!!
    they can't eat fruit?

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