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Everyday Misc Cooking Photos w/ details

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I saw some 00 flour for the first time in a local store so I bought a bag. Decide to give this recipe a try https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

It was a real pleasure to stretch this dough out. It is definitely different than my usual dough, more chewy and tasted just fine. I need to use it with my usual loaded toppings to see how I like it.

I had two dough balls and they were in the fridge for almost 48 hours.

Just out of the fridge about 30 mins. This is a phone shot.

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Stretched to make a 12 inch pizza. This also is a phone shot.

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Baked on the KK at 550F for about 5-6 mins.

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Crust.

 

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Edited by MacKenzie
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Her is the cook

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I’ve pulled the lamb off earlier.

Here is the lamb.

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It smells soooooo good.

Use a dry curry rub on one rack, cumin, chillie and paprika rub on the other rack.

The beef back ribs have been marinating in soy sauce, molasses and a bbq rub- Lanes.

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 Finished lamb

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Finished ribs

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Sent from my iPhone using Tapatalk

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Here are the beef ribs cut up.

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Very tasty.

2 lamb cutlets left over Troble, not even 1 meal. 4 adults, 5 kids.

 Funny night. My 14yo daughters first boy friend- self discovered in a big city. Turns out his mother and my wife have been friends from school. So we all caught up for a feed and a few bevies.

 

Sent from my iPhone using Tapatalk

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All y'all are killing me with these cooks! Almost embarrassed to post mine from last night, but here goes! Trader Joe's Cabernet Rosemary Pot Roast, indirect, 275F w/Guru, smoker pot with post oak, mesquite and coffee wood chunks. Corn and crusty bread from the local food Coop. Pulled the roast at 185F (target was 195F, but it was running way behind schedule for dinner.)

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Plated with sous vide mashed Yukons and mushroom gravy. Lovely Pinot Noir.

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Burger time at this diner. :)

I put all sorts of things in these burgers, a few leftover olives, black garlic, minced onion, white and black pepper, garlic powder, paprika, chili, powdered mustard, ketchup and salt.

Pickled some sweet onions in cider vinegar, with maple syrup and salt.

Melted some smoked cheese over the burger and loaded the bun with lettuce fresh from the garden, relish, bbq sauce, mayo, ketchup and mustard.

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Pattie.jpg

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Cheese Burger Loaded.jpg

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That's my story and I'm sticking with it. :)

 

Edited by MacKenzie
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I've become enamored with this recipe for Taiwanese Street Corn from Milk Street, with a couple of "enhancements" by me. Basics are to grill the corn in the husk (my SOP) and then shuck and slather on the sauce, turning and basting to get a nice caramelization. Basic sauce is Oyster sauce, Worcestershire sauce, Gochujang, rice vinegar, cilantro and sesame oil. I kicked it up with some fish sauce and the star ingredient - Szechuan pepper oil. 

Staggered cooks - used the half grate for the veggies and lower grate for the steaks and red onion. A grilled Cesar salad with grilled romaine and red onion, a side of asparagus, the corn and crusty bread. Everything direct at 350F, with mesquite wood chunks. Steak is just sirloin with coffee/ancho rub and Gunpowder.

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Half of the grilled onion went into the salad, the other half into the sautéed mushrooms. Plated with the nice Pinot Noir from the pot roast dinner the other night. 

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Grilled some chicken breasts rubbed with Chicken Sh*t indirect and finished direct with oak wood. Used that for my strawberry summer salad w/Parmesan & candied walnuts. Also used the chicken to make the kids grilled chicken, black beans, yellow corn and quinoa 

this evening I busted out my side burner to make my favorite Peruvian dish in my cast iron wok.....Lomo Saltado. It consists of sautéed meat (usually sirloin ) in soy sauce, set on fire with pisco and sautéed I a mixture of red wine vinegar, aji amarillo, cumin, salt, pepper, tomatoes, red onions, Garlic, soy sauce, chicken stock, cilantro and French fries. Served with white rice. It’s all about the “jugito” if you don’t end up licking the sauce off the plate you did something wrong. I literally installed this power burner in my island specifically so I could cook this dish and use it as a gateway for my kids Peruvian cuisine/heritage....

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Edited by Troble
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