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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #331
    figsfiggyfigs
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    Quote Originally Posted by capslock View Post
    http://img571.imageshack.us/img571/8646/bild2js.png
    so wait, do you bake those??


    Quote Originally Posted by Risen View Post
    Do you get the hazelnuts for free or something? They're like the most expensive nut down here.
    LMAOOO !!! RIGHT?!?!?!


    BTW Capslock. I actually went and bought a small back of hazelnuts today cause I keep seeing the ones you posted and I completely craved them! XD

  2. #332
    Senior Member Array capslock's Avatar
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    ^^ yep, that's the way to do it.
    8-10 minutes 175°C

    Sooo tasty...

  3. #333

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    Fresh spaghettini with olive oil, pancetta, heirloom tomatoes and pecorino cheese. Mmm.

    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  4. #334
    Senior Member Array capslock's Avatar
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    ^ looks nice and tasty!
    And what wine is in that glass?


    I'm cooking 1.2 kilograms (2.64lbs?) of sirloin, in the oven right now.
    Pics when it's done.

  5. #335

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    Quote Originally Posted by capslock View Post
    ^ looks nice and tasty!
    And what wine is in that glass?
    Thanks! That's cheap Chianti.
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  6. #336
    is an ambi-turner Array BRMC117's Avatar
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    I was being very lazy so I just made some pancakes
    "I put the fires out."
    "you made them worse."
    "worse...or better?"

  7. #337
    Senior Member Array capslock's Avatar
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    ^^ mmm Chianti, I sure could go for a glass right about now.

    ^ mmm pancakes, if only I were not on a LCHF streak.


    Well, killed my Sirloin, I'm sorry to say. Baked it at very low temp (125°C)
    just to be safe, but live and learn I guess. Next time I'll try harder not to kill it.

    Out of the oven and rested for 30 min:


    Proof of the assassination (Bourdain would not have been proud):


  8. #338

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    Quote Originally Posted by capslock View Post
    ^^ mmm Chianti, I sure could go for a glass right about now.

    ^ mmm pancakes, if only I were not on a LCHF streak.


    Well, killed my Sirloin, I'm sorry to say. Baked it at very low temp (125°C)
    just to be safe, but live and learn I guess. Next time I'll try harder not to kill it.

    Out of the oven and rested for 30 min:


    Proof of the assassination (Bourdain would not have been proud):

    I made homemade oatmeal cookies and homemade chicken cobbler (it’s like chicken pot pie but with homemade biscuits on top.)

    Hi can I give you some cooking advice? First you need to buy a meat thermometer if you don’t already have one. Also if you want caramelization (a nice crust) on the outside, you will need to pat the meat dry with paper towels, (don’t use butter it will burn in the skillet) season liberally with salt and pepper before searing . Heat a large cast iron skillet with a little canola oil as hot as you can take the smoking and sear the meat on all sides. When searing the meat resist the urge to move the meat before it has formed a crust which takes about 1-2 minutes on each side (the meat will slide not grip the pan once it has formed a crust). Once the meat has seared, place the skillet in a 500 degrees F preheated oven to roast for about 18-20 minutes for rare and 20-22 minutes for medium-rare. But use the thermometer to make sure at around the 16 minute mark. Once at the meat is done remove the meat from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Then slice and enjoy.


    If you just want to roast your meat and not sear it first. Below is INA GARTEN recipe.

    Preheat the oven to 500 degrees F.

    Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

    Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

    I hope that helps for next time.
    __________________________________________________ ______________


  9. #339
    Lallygag Moderator Array Geoff's Avatar
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    Similar threads merged. Yumm!

    On a related note. Today I grilled some wild salmon on which I had sprinkled thai spices.

    I then made a nice spicy pineappley sauce over some wild rice and served it with the salmon.

    No pics.. too busy eating it!

  10. #340
    Senior Member Array capslock's Avatar
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    infjwatching
    Thank you, that's very helpful! I'll take that into consideration next time for sure.
    Until then I'm going back to toasting hazelnuts in the oven.

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