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Recipe Thread - Page 2

post #16 of 456
He posted it for halibut but I like it with black cod too, although a decent part of that is I usually have those ingredients on hand.
post #17 of 456
Most of the time, fish is pretty interchangeable. Not always, but generally you can serve most fish many, many ways.
post #18 of 456
I can see halibut working with a basil puree. I wouldn't normally think of interchanging halibut for black cod, though. One is very delicate, the other is quite fatty.
post #19 of 456
Quote:
Originally Posted by mgm9128 View Post

I can see halibut working with a basil puree. I wouldn't normally think of interchanging halibut for black cod, though. One is very delicate, the other is quite fatty.
I can already tell that you shouldn't be allowed to post in this thread.
post #20 of 456
Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?" Second, is your thumb the size of a bottle cap?
post #21 of 456
Quote:
Originally Posted by Piobaire View Post

This thread is for posting recipes you would like to share and also for requesting recipes from members.
Given all the brisket that was cooked last week, and that I plan to smoke a brisket next weekend and then in the beginning of November for a tailgate, I would first like to share the recipe I use for smoking brisket.
Hope people enjoy this recipe.

I've never heard of using a liquid marinade on a brisket. Typically, I apply a dry rub and refrigerate 24hrs. Let us know how it turns out.
post #22 of 456
Brisket sounds awesome. If only I had a smoker and didn't live in a condo.
post #23 of 456
Quote:
Originally Posted by mordecai View Post

Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?" Second, is your thumb the size of a bottle cap?

You are obviously nowhere near as skilled as I am.
post #24 of 456
But yes I have large thumbs. I thought u loved ginger son
post #25 of 456
Quote:
Originally Posted by mordecai View Post

Tried the carrot soup recipe last night. It came out wretched. Kwilk, two questions: is a "medium carrot" proportionally equivalent to a "medium Midwesterner?"

Are you propositioning him???
post #26 of 456
BTW - nice thread idea Grumpy.

Hey, Marbear, where's our chicken leg with chickpeas recipe?
post #27 of 456
Thread Starter 
Quote:
Originally Posted by lpresq View Post

I've never heard of using a liquid marinade on a brisket. Typically, I apply a dry rub and refrigerate 24hrs. Let us know how it turns out.

Oh, this is not something I'm proposing to try. I've used it many times and everyone always loves it.

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post #28 of 456
OK, I will give you guys a delicious one. Take 100 g of Puy lentils and cook them in water about three times their volume with two onion quarters and a couple cloves of garlic. Start the water cold, bring the whole thing to a boil and simmer 30 minutes. Then drain the lentils, removing the vegetables and saving the water Put 40 g of tahini, some of the lentil cooking liquid, two garlic cloves, salt and 1 T cumin power in your food processor, or if you have a really good blender like a Vitamix, use that. Run it so that the garlic is minced and the liquid blended. Then put in the lentils with about 50 ml olive oil and run it until it starts to get smooth, then with the motor going, add 100 ml more olive oil. Use more of the cooking water to thin, if necessary, and if you still need it thinner, just add a bit of regular water. Eat it like hummus. It is delicious.
post #29 of 456
Quote:
Originally Posted by Piobaire View Post

Oh, this is not something I'm proposing to try. I've used it many times and everyone always loves it. Warning: Spoiler! (Click to show)
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That looks quite good. The lighting in the last photograph is especially nice.
post #30 of 456
Thread Starter 
Quote:
Originally Posted by mgm9128 View Post

That looks quite good. The lighting in the last photograph is especially nice.

Thanks. All lighting of in my pics are purely happenstance.

Matt, can you adapt that to not grinding the lentils? While that sounds great, and I love hummus, I prefer to have some pita or oven bread and those is nasty carbs.
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